


















- %^^ ' 














r . 



V . 1 * - ^ 







.^^ 












• "^ ^ * ((^ M A o rS* iV*^ * Si^ • ^ ^ *'^ 









v-^^ 



v«i' 







bV 





.^-^ 







v-^^ 



v^- 










0*^ *'^, 



f>. .« 



c^ ♦ 



*°o 



«^^ 6»"«* *< 






iV '^- 



«*>. <j 






■» O 




















"^V 












#'\ 



*' •?> 






SUCCESS WITH HOGS 



SUCCESS 
WITH HOGS 



BY 

CHARLES DAWSON 




CHICAGO 

FORBES & COMPANY 

1919 



COPYRIGHT, 1919, BY 
FORBES AND COMPANY 






^^^ \^\m 



©CI.A536970 
'Wo [ 



Vx. 



1 

^ 



J 



THIS BOOK IS 
DEDICATED TO MY FATHER 



^ H. C. DAWSON 

i^ THE PIONEER WHO HELPED TO BLAZE 



THE WAY IN SWINE HUSBANDRY FOR 
OVER FIFTY YEARS, BREEDING, FEED- 
ING AND SHOWING THE SPECIMENS OF 
HIS ART, A MASTER BREEDER, WITH 
THE HOPE THAT IT MAY BE ALL THAT 
HE DESIRED TO LEAVE FOR OTHERS TO 
READ AND PROFIT BY 



PREFACE 

In preparing this book the author's endeavor has been 
to compile a broad, common sense, readable and practical 
treatise upon the correct and hygienic principles of feed- 
ing, care and treatment of swine, with the hope that its 
study would tend to aid and simplify the practice of the 
three cardinal principles of hog production — Right 
Breeding, Right Feeding and Right Caring of Swine. 

The material in this volume has been secured from the 
author's lifetime experience with hogs and association 
with hog men, in practically all phases of the business — 
breeding, feeding, selling, exhibiting, judging, producing 
serum, and many years' service in the field of investi- 
gating, advising and treating ailing swine. He was also 
for years associated with his father, H, C. Dawson, one 
of the originators of the Poland-China breed of swine. 

The author is especially indebted to N. H. Gentry, 
Sedalia, Mo., Prof. John M. Evvard, Ames, Iowa, and to 
a host of other practical, successful hog men, who have 
taken personal interest in the attempt to make this volume 
complete. 

Charles Dawson. 



CONTENTS 



CHAPTER 
I 

II 
III 
IV 

V 

VI 
VII 

VIII 

IX 

X 

XI 

XII 

XIII 

XIV 

XV 

XVI 

XVII 

XVIII 

XIX 

XX 

XXI 

XXII 

XXIII 

XXIV 

XXV 



PAGE 

The Hog Man ii 

The Hog Farm iS 

The Hog ^9 

The Poland-China Breed 22 

The Berkshire Breed 26 

The Spotted Poland-China Breed .... 28 

The Duroc- Jersey Breed 32 

The Chester White Breed 36 

The Hampshire Breed 40 

The Yorkshire Breed 43 

The Tamworth Breed 46 

The Cheshire Breed 48 

The Improved Essex Breed 50 

The Victoria Breed 52 

The Suffolk Breed . . » 54 

The Mule-Foot Breed 56 

Hog Breeding 58 

Selection of Type and Breeding Animals . 62 

In-Breeding, Line-Breeding and Out-Crossing 67 

The Ideal Big Type 7° 

The Breeder's Type 77 

The Bacon Type 80 

The Lard Type 82 

The Packer's Type 84 

Size, Quality and Finish 92 



CONTENTS 

CHAPTER PAGE 

XXVI Breeding Brood Sows 99 

XXVII Care of Young Pigs . 108 

XXVIII Weaning Pigs 115 

XXIX Pig Feeding 118 

XXX Feeding the Brood Sow Herd 122 

XXXI Garbage Feeding 128 

XXXII Forage Feeds 131 

XXXIII Grain, Meal and Other Feeds 142 

XXXIV Hog Feeding and Body Building 159 

XXXV The Grinding, Soaking and Cooking of Hog 

Feeds 173 

XXXVI Successful Rations for Dry Lot Feeding . . 177 

XXXVII Ideal Buildings 185 

XXXVIII Feeding Equipment 209 

XXXIX Disinfectants, Antiseptics, Germicides, Dips, 

Etc 223 

XL Hog Remedies, Stock Foods and Powders . . 229 

XLI Worms 234 

XLII The Hog Louse 242 

XLIII Pig Eating Sows and Chicken Eaters . . . 247 

XLIV Fitting and Exhibiting Show Hogs .... 249 

XLV Judging Swine 256 

XLVI The Best Time to Market Hogs 259 

XLVII The Marketing of Swine 263 

XLVIII Disposal of Dead Hogs 267 



SUCCESS WITH HOGS 

CHAPTER I 

THE HOG MAN 

Real hog men are not necessarily born nor bred, but 
are generally injected into the business through causes 
of necessity, and are schooled and graduated by years of 
costly experience. Most hog men eventually grow only 
to fit into their own local environments, within the scope 
of their horizon, and to adhere to the teaching alone 
of their own experiences. On the other hand, many 
hog men become broader minded in outlook and practice, 
able to grasp and utilize the better and proven methods 
of hog production. These men, naturally, become the 
type and breed improvers. 

There exists a striking resemblance between the 
different kinds of breeders and their herds. The fixed 
high standards of type and breeds of the present day 
have been accomplished by many years of studied labor 
and by progressive and constructive breeding, while 
the low and conglomerated standards represent the 
erratic, careless and ignorant results of the experimental, 
indiflferent and oftentimes ignorant or destructive breed- 
ing. The latter are responsible for the retrogression of 
type and general low utility of the breed. They are the 
negative forces, working against the efforts of the con- 
structive breeders, or positive forces. 

II 



12 SUCCESS WITH HOGS 

The great middle class of pork producers comprises 
the ones who, meaning well, endeavor to produce suc- 
cessfully, but whose methods are generally too loose, with 
perhaps a range of types and breeds too wide, the base of 
operations too broad and experimental, accompanied with 
a laxity of personal attention and observance of the laws 
of proper breeding, feeding and sanitation to be always 
successful. 

The greatest qualification of a successful hog raiser 
is a natural liking for all animal life. A man who loves 
beauty in animal form, who takes pleasure in actual con- 
tact and care of his animals, a man who by intuition notes 
of their daily condition and response to his care and 
feeding, coupled with the ability to judge and foretell the 
results of the use of any certain method or procedure of 
breeding or feeding, endowed with a big fund of per- 
severance and content to accept what rewards fortune 
may bestow, whether remunerative or otherwise, may be 
termed the real hog man. 

The Golden Text for successful production of hogs is 
Breed Right, Feed Right, Care for Right. The funda- 
mental rule of observance is to follow Nature's teachings. 
Every plant that grows, every animal that lives, has its 
own peculiar process of development, from conception to 
maturity. Nature has outlined every step to the minu- 
test detail. 

Every departure from Nature's laws, whether volun- 
tary or man made, in any period of the hog's life, will 
eventually have to be reckoned with and accounted for, 
not alone in the individual's welfare, but also in that of 
his progeny. Thus the sins of the fathers and mothers 
have effect even unto the seventh generation. 

There is no question but that the continued unnatural 
environments and methods of domestication have indeli- 
bly stamped all breeds and types of hogs with lower 



THE HOG MAN 13 

states of vitality, constitutional vigor and stamina, and 
have burdened them with practically all known ailments 
and diseases. Thus as a breed of animals, hogs have 
become more susceptible and of considerably lessened 
power of resistance to diseases. Such conditions result 
in increased fatalities and lessened productiveness of 
finished animals, and account largely for a low percent- 
age of prolificacy, weak born litters, and high mortality 
of pigs, from conception to pig maturity, especially 
during the period of birth and through the suckling 
period. 

While it is impossible to restore to hogs their primeval 
environments, we can substitute much of them so far as 
practical. The time is at hand for the universal adop- 
tion of correct breeding, sanitation and feeding methods. 
The continuance of yesterday's practice in hog raising 
will soon bring about the question of saving them from 
species extinction as meat producing animals. To verify 
these statements note the increase of condemnations at 
slaughtering centers and the correspondingly higher per- 
centage of diseases and fatalities throughout the whole 
pork producing territory. 

Success will attend scientifically planned and arranged 
methods, based on Nature's basic laws, coupled with 
cleanliness, balanced feeds, interested personal attention 
with occasional application of brains. 

There is no longer a place in the business for the in- 
different hog man. The present and future demands 
men who will make it a scientific study and business, 
men who will cause two pigs or two hundred pounds of 
pork to grow, from each producing unit, where formerly 
but one grew. It does not take vast acres or numbers of 
units to produce hogs. Study and work are the key 
to success, and the man of the future who applies these 
on small acred farms, coupled with the growing of di- 



14 SUCCESS WITH HOGS 

versified crops and stock, will become known as a na- 
tion builder, the backbone and sinew of business, not 
just as a farmer and hog raiser, but as a scientific, ex- 
pert producer of live stock. 



CHAPTER II 
THE HOG FARM 

The ideal hog farm need not necessarily be of vast 
acreage, as more depends upon how the acres are ar- 
ranged and worked than upon their number. Twenty to 
eighty acre, well managed farms are more recommend- 
able than two hundred or more acre, badly managed ones. 
Nearly every farm can be arranged to be almost ideal. 

Of first importance is the drainage problem and water 
supply, followed by the adaptability of the soil to pro- 
duce staple hog-feeds, such as corn, wheat, oats, barley, 
alfalfa, clovers, etc. If possible the whole farm should 
be fenced hog tight, with the central feeding and housing 
yards placed where there is good natural drainage, and 
in close proximity to a pure water supply. Groves of 
native or planted timber are excellent for purposes of 
shelter and shade, and good drainage prevents the col- 
lection of stagnant water and mud holes. 

Adjacent to the central yards and buildings should be 
several large sized yards for pasturage, arranged in crop 
rotations of alfalfa, clovers, rape, rye, etc., to furnish 
sufficient succulent forage feeds for the hogs during 
nearly every month of the year. It is not always ad- 
visable to arrange feeding yards on the banks of streams, 
especially those of a sluggish nature or that originate 
far beyond the premises. Where practical, the shelter 
houses and feeding floors should be arranged on the 
sheltered or sunny side of groves and hills, taking every 

15 



i6 SUCCESS WITH HOGS 

advantage possible of natural conditions of wind breaks, 
drainage and sunshine. Well arranged hog farms almost 
keep themselves sanitary and clean. 

The water supply is of great importance. Hogs nat- 
urally drink water many times a day and all farms should 
be arranged so that the hogs have plenty of clean water 
accessible at all times. They should never be allowed 
to drink from stagnant pools, mud holes or from unclean 
places. Supply tanks and hog waterers may be arranged 
in connection with wells and springs so there may be an 
abundance of pure water in order that the hog will not 
be forced to resort to his own initiative to secure water 
of unknown purity. Many ailments and diseases have 
their inception from dirty, disease germ laden water. 

Hogs require shelter throughout all seasons of the 
year. There are many types of buildings recommended 
and used, the majority proving satisfactory. The essen- 
tials of such buildings are convenience, dryness, winter 
warmth, air tight floors with plenty of pen room, an even 
temperature, well arranged sunlight, sanitation and venti- 
lation. The windows and doors should be arranged to give 
the maximum amount of light and ventilation, and the min- 
imum amount of draught or air currents over the sleep- 
ing hogs. The material used in the construction of the 
buildings should be durable and of a nature to be easily 
cleansed and disinfected. Whether these houses be of 
the large, central or individual type is largely a mere 
matter of personal preference. The cost of the house is 
immaterial to the securing of the essential features. A 
good $200 hog house is better than a $2000 badly con- 
structed one. Where hog farming is conducted on a 
large scale, it is well to have a combination of all kinds, 
using the central house for farrowing in inclement 
weather, for the storing of foodstuffs, and the housing 



THE HOG FARM 17 

and feeding of pigs during other seasons of the year ; with 
the smaller, individual, or " A " shaped houses, scattered 
about over the premises in different yards to pro- 
vide shelter for individual hogs, and for the brood sows 
and litters during the more open seasons. Wood is gen- 
erally preferable as material for the construction of hog 
houses, with the floors of hollow tile or concrete, and the 
feeding floors of concrete. The objectionable cold fea- 
ture of cement floors during farrowing time may be over- 
come by using false wooden floors during this period, and 
the wintertime. 

Many hog men are adopting the hollow tile and ce- 
ment block-constructed houses, which are proving highly 
satisfactory when built properly. 

All floors of the hog houses should be arranged with 
sufficient slope for drainage and of roughened contour. 
Every hog farm should have concrete feeding floors lo- 
cated in some sheltered spot accessible to the main water 
and feed supply. In the summertime hogs need open, 
floorless, sideless sheds for shade and shelter. These 
should be placed conveniently in the different hog yards, 
preferably on slight elevations with good drainage and 
in open air currents. Other important essentials are 
sanitary built and kept troughs and other feeding utensils 
on the hog farm. The sanitary conditions of all build- 
ings, sheds, floors, etc., are always of more importance 
than their cost or adaptability for use. 

Success in swine husbandry does not always depend 
upon the ideality of location, fine improvements, or large 
investments ; nor with the man who has not the ideal 
location, capacity, improvements or investment, or with 
him who overstocks his pork producing plant manyfold 
its capacity. 

Success more often attends the labors of the man who 



i8 SUCCESS WITH HOGS 

has limited capital, the man who must do the best he can 
with his location, improvements, breed and foodstuffs. 
In short, good hog men are created more from necessity 
than from choice. 



CHAPTER III 
THE HOG 

Naturalists unitedly agree that hogs are descend- 
ants of a common ancestry, still represented by the wild 
hog species, found in the wooded or mountainous re- 
gions of the Old World, being known scientifically as of 
the Suidea branch of the mammal or Pachydermatous 
family, characterized by their short muscular snouts, 
which are very sensitive to touch and scent, and usefully 
employed in search of food, and as being a four-footed 
animal, usually having two pairs of toes on each foot, the 
front ones being much larger than the hind ones, which 
act more as secondary supports than as toes. 

The primitive hog existed in two distinct species or 
types, the wild hog of Northern Europe and Asia being 
called Sus-Scofra or Sus-Aper, with the hog habiting 
the southern latitudes of Europe and Asia, known as 
Sus-Indica. It is believed that the latter may have been 
descendants of the wild hog of the northern latitudes. 

The first domesticated hogs of America were brought 
from Spain, Portugal and England by the earliest ex- 
plorers and colonists. The early settlers of America paid 
very little attention at first to the welfare of the hog, 
it being the custom to allow hogs to run at large, exposed 
to elements and danger, seeking their own livelihood, con- 
sequently they did not develop to any extent until after 
the Revolutionary War. The hogs that really were the 
basis for the formation and improvement of existing 

19 



20 SUCCESS WITH HOGS 

American breeds came from England during the latter 
1700's and early 1800's. 

England, during this period, was also founding and 
improving new breeds of swine, securing individuals of 
different types and species from foreign lands to cross and 
secure the desired results upon her existing types and 
breeds. The original English types were believed to be 
direct descendants of the wild hog, being described as of 
medium large size, especially heavy and over-developed 
head and shoulders, the head and snout very long, the 
males having large tusks, heavy shields and long coarse 
bristles over crest and neck, the hind quarters much 
smaller in proportion to body and fore quarters with 
barely normal capacity for the digestive organs, in fact, 
the intestinal tract was only one third the length of the 
present day domesticated hog. Therefore, they were 
hard feeders and of extremely slow maturity, yet hardy 
and strong, possessing great heart and lung capacity, and 
they oftentimes lived to be 22 to 30 years of age, but 
they only produced one small litter of pigs annually, 
which they mothered and protected until nearly one year 
old. They rarely matured into full stature until three or 
four years of age. 

The Sus-Indica was the direct opposite in practically 
every chracteristic, it being a smaller, thin-skinned, early- 
maturing, prolific and gentler hog, producing meats of 
higher finish and quality. The little black hog of Siam, 
of this species, had perhaps the greatest influence in im- 
proving the large coarse English breeds. The White 
hog of China was also largely used to improve the fat- 
tening and maturing qualities, in fact, all present day 
white hogs trace back to this early breed. 

The Neapolitan and Essex were later breeds of Siam- 
ese origin. And the old English White hog, the By- 
field, the Leicestershire and other early English breeds, 



THE HOG 21 

which were designated by the name of the county or 
shire they were produced in, were descendants of the 
Chinese Hog crossed upon local prevailing types and 
breeds. 

The origin and characteristics of the various prevail- 
ing breeds of swine are described in the pages following. 



CHAPTER IV 
THE POLAND-CHINA BREED 

The Poland-China is a breed of truly American origin, 
being the pioneer of all large types of American hogs, and 
being evolved from practically all of the early day types 
and breeds, by many years of the master efforts of Amer- 
ica's best constructive breeders, into the present day 
standard of perfection in large type hogs. 

The popularity of the Poland-China all over the United 
States perhaps excels that of any other breed in num- 
bers and satisfaction from a profit standpoint. The Po- 
land-Chinas took recognized form first in Warren, But- 
ler, Union and Wayne Counties, Ohio, during the early 
iSoo's. The predominating types and breeds existing in 
the colonies prior to this period vi^ere of a nondescript 
nature, from the half wild hog descendants of the earliest 
importations to later breeds of higher pork-producing 
qualifications. 

The Bedfords from England were among the first of 
the imported forebears of the Poland-China breed. 
Washington imported some of these hogs in the early 
iSoo's, and the China hog was imported in about 1805. 
The Bedfordshire was a large spotted, sandy colored, 
lop-eared, well-framed, good traveling and very slow- 
maturing hog, and the China, while mostly white, was 
sometimes spotted and somewhat similar to the Bedford- 
shire in conformation. 

The early Berkshire was of a reddish sandy and spotted 

22 



THE POLAND-CHINA BREED 23 

color, of a very similar conformation to the Bedfordshire, 
as was also the " Grass breed " of an unknown origin. 

The Byfields were a very large spotted hog, sometimes 
nearly white, having heavy lopping ears. The Russian 
hog was a generally white colored, coarse featured, 
coarse haired hog of good length and large bone, during 
the 1830's and 1840's. 

Eventually there evolved a type from the blending of 
these breeds during the early 1800's which was a large, 
well-built, prolific, easy-feeding, early-maturing, spotted, 
colored hog. It is commonly believed that the Spotted 
Poland-China of the early day is really the result of hold- 
ing to and breeding back to the color marking and type 
of the Big Spotted China. 

The Irish Grazier, true to name, was introduced from 
Ireland about 1834, and was used to secure new infu- 
sion of blood, after which it soon lost identity as a 
distinct breed. 

The first recorded importation and use of the Berkshire 
occurred in 1832. They were used largely by the 
Shakers of the Miami Valley, to whom much credit is due 
for the founding of the Poland-China breed. John Wal- 
lace, a Shaker living near Union Valley, secured some 
Big China hogs and crossed them upon his herd of Byfield 
and Russian hogs in the year 1816. These China hogs 
were entirely white of color. Later on, the Siamese. 
Neapolitan and Essex were used to secure a better fat- 
tening and maturing quality. This and the Improved 
Berkshire infusion also aided greatly to make the color 
more uniform, but the infusion that really fixed the color 
as spotted, white and black, and latterly, black with six 
white points, was by Tom Corwin, 2nd, the noted Poland- 
China boar, who undoubtedly carried considerable Im- 
proved Berkshire blood in his veins. 

The prevailing hogs of this Miami Valley region during 



24 SUCCESS WITH HOGS 

the constructive period of the breed were designated 
usually by place of habitat, origin and name of breeders. 
Thus the Warren County, Miami Valley, Butler County, 
Magie Hog, Shaker Hog, Polands, Great Western 
Chinas, Spotted Chinas, etc., were the original Poland- 
Chinas. 

After many years intervene much history becomes 
legendary and confusing, hence we can only draw con- 
clusions that the Poland-China resulted from the crossing 
and recrossing, aided by selection in breeding, of the 
above early-day breeds during the early iSoo's, up until 
perhaps 1840-45, when they began to take definite form 
as a distinct breed without further infusions, excepting 
that of the Improved Berkshire. 

The honor of the origin or the naming of the breed 
cannot be rightfully credited to any one man, as the 
breeders, like the breed, were very cosmopolitan. How- 
ever, to David Magie, John Milliken and John Hark- 
rader, along with a host of other breeders, too numerable 
to mention, pioneer honors as constructive breeders are 
ever due. 

Contrary to print and legend, there does not exist a 
true known origin for the naming of the breed as Po- 
land-Chinas, unless it be from the result of a compromise 
at the first breeders' meeting held during the early 1870's. 
This was latterly ratified at a meeting in Indianapolis in 
1872. This action piqued David Magie so greatly that 
he refused to join the newly formed Record Associa- 
tions and ever afterwards called his hogs " The Magie 
Hogs." 

The first Record was founded by Carl Friegau, of 
Ohio, in 1877, which was called the Ohio Poland-China 
Record Association. The American Poland-China 
Record Association was formed in January, 1878. Since 
that time, the National, Central, Standard and South- 



THE POLAND-CHINA BREED 25 

western have been organized. The American at Chi- 
cago, 111., National at Winchester, Ind., and the Stand- 
ard at Maryville, Mo., are the present leading Poland- 
China Record Associations. 

POLAND-CHINA SCORE CARD ADOPTED JUNE, 1896 

This should be interpreted more for show yard type than for 
breeding animals. 

Counts 

Head: Even, slight, short and dished 4 

Eyes: Full and clear 2 

Ears: Medium, well attached and controlled 2 

Neck: Short, wide, even, arched and full 2 

Jowl: Full, broad, deep and firm 2 

Shoulders: Broad, oval at top, good width and smooth 6 

Chest: Large, wide, deep and full. No creases 12 

Back and Loin: Broad, straight or arched loin, well devel- 
oped 14 

Sides and Ribs: Full, deep, firm and no creases 10 

Belly and Hank: Broad, straight and full 4 

Ham and Rump: Broad, full, deep, well developed 10 

Feet and Legs: Medium size and length, straight and of 

good texture 10 

Tail: Medium length and size, tapering, carried in curl i 

Coat: Fine, straight, smooth, close lying 3 

Color: Black with 6 white points 3 

Size : Large for age 5 

Action and Style: Vigorous, easy and graceful 3 

Condition: Healthy, skin clean, flesh evenly laid 2 

Disposition: Easily handled, kind and responsive 2 

Symmetry of all points. Combined to make desirable animal 3 

Total 100 



CHAPTER V 
THE BERKSHIRE BREED 

The Berkshire hog was originated in the Counties of 
Wells and Berkshire, England, being well established as 
a breed prior to 1800. They were of great size, some 
attaining looo to iioo pounds, reddish brown, sandy, 
spotted white and black in color, deep chested, flat sided, 
long bodied, coarse headed, lop-eared, curly, coarse coated, 
and of slow maturity. 

During the early 1800's crosses of the Siamese, Chinese 
and Neapolitan were made on the old style Berkshire, 
which with careful breeding evolved a type smaller, black 
and white of color, smaller boned and of quicker ma- 
turity. 

The first American importation was made by John 
Brentnall to New Jersey in 1823. This was followed by 
many others, resulting in the Berkshire reaching the Corn 
Belt region during the early 1830's and 1840's. Importa- 
tions of the Improved Berkshire did not take place until 
several years later. These with the earlier importations 
were improved upon by America's best constructive breed- 
ers of the period, which latterly fixed the breed. 

The leading characteristics of the Improved Berkshires 
are : constitutional vigor, hardiness and activity, strong 
digestive and assimilative powers, prolificacy and mother- 
hood, feeding and maturity qualifications, adaptability to 
foods, climates and of producing either bacon or lard 
meats. The present Improved Berkshires are of good 
size, both in frame and bone, and are good grazers, hence 

26 



THE BERKSHIRE BREED 27 

do not arrive at finish as readily as do some lard breeds, 
but the quality of their finished meats is of the highest. 
The Berkshire really should be classed as a bacon hog. 

The most noted improvers of this breed during re^ 
cent years are N. H. Gentry of Sedalia, Mo. (a master 
constructive breeder who has bred his own herd boars for 
over 30 years), A. J. Lovejoy of Roscoe, 111., and I. N. 
Barker of Indiana. 

The present Berkshires are very popular with breed- 
ers, feeders and packers of the great Hog and Corn Belt. 

The only record is The American Berkshire Record 
Association at Springfield, 111. 

BERKSHIRE SCORE CARD 

Counts 

Color: Black with white feet, face and tip of tail 3 

Head: Short, wide, clean and free of wrinkles 7 

Face and Snout: Face well dished and broad; snout short 

and broad, but not pug-nosed 7 

Eyes: Prominent, clear, large, hazel or gray 2 

Ears: Medium, well apart, fairly erect 3 

Jowl: Full, firm, not flabby or too low 3 

Neck: Full, short, slightly arched, broad top well con- 
nected 3 

Hair: Fine, straight, smooth, close lying, well covering 3 

Skin: Smooth and mellow 3 

Chest: Deep, full wide with good heart girth 6 

Shoulder: Smooth, even on top in line with sides 6 

Back: Broad, full, strong, level or slightly arched, ribs well 

sprung 10 

Flank: Extending well back and down on leg 5 

Loin: Full wide and well covered with flesh 5 

Ham: Deep, wide, thick, firm, extending well up on back 

and thickness down to hock 10 

Tail: Well up on line with back, tapering, not too fine or 

short 2 

Legs and Feet: Straight and strong, wide apart, short pas- 
terns 10 

Size: All possible without loss of quality 6 

Appearance and Character: Vigorous, attractive, good dis- 
position, firm and easy movement 6 

Total 100 



CHAPTER VI 
THE SPOTTED POLAND-CHINA BREED 

The Spotted Poland-China hog is of strictly Ameri- 
can origin, being the Big Spotted-China of the early 
Poland-China foundation bred up to the present " true 
to type and color " of his original ancestry. The early 
history of the Spotted Poland-China is identical with 
that of Poland-China, until along in the 1840's and 50's, 
when the different breeders of the Miami Valley in 
Ohio began to designate their hogs by various names, 
such as the Magie Hog, the Warren County Hog, the 
Miami Valley Hog, the Big Spotted Hog, Spotted China, 
etc. 

While the greater number of all these breeds closely 
resembled each other and there was united effort to effect 
uniformity of type and breed, yet there were a few breed- 
ers who clung to old ideals, despite the uniform standard 
of color, type and breed which was effected shortly after 
the infusion of the Improved Berkshire, which gave to 
the present Poland-Chinas their solid black color with six 
cardinal white points. 

The great majority of breeders accepted and prac- 
ticed along these lines, which eventually builded one of 
America's greatest hog breeds. The minority clung to 
personal ideals, some producing the " Big White China " 
type, which eventually blended into prominent white 
breeds of the present day or were eventually lost in 
oblivion. Quite a number held faithful to the " Big 

28 



THE SPOTTED POLAND-CHINA BREED 29 

Spotted " type. D. M. Magie of Ohio and, latterly, A. C. 
Moore of Canton, 111., produced " Big Spotted Chinas " 
for many years after the Poland-Chinas were standard- 
ized, as did many other breeders of lesser note, all of 
whom were the factors in holding well the type and purity 
of this breed until the present day. 

These influences, despite the many generations of 
studied breeding to intensify and fix the color markings, 
are prone to breed back, often to one or more pigs of a 
very spotted color. 

The Spotted Poland-China is the result of crossing 
the existing Big Spotted Poland-Chinas with carefully 
selected Poland-Chinas having a marked tendency to be 
spotted of color ; this finally evolved and fixed a standard 
of spotted color markings and breed. The Spotted Po- 
land-Chinas are of the big, mellow, general utility, lard 
type, maturing fully at from six to eight hundred pounds 
of weight, or for market at most any desired weight, with 
a low cost and amount of feed. They are prolific, good 
mothers, and raise thrifty, even and healthy litters of 
pigs. 

The American Spotted Poland-China Record Associa- 
tion and the National Spotted Poland Association, both 
of Indiana, are the recording associations of this breed. 

The following Standard of Perfection adopted by the 
Spotted Poland-China Record Association is given in de- 
tail to enable the breeder to define fully all qualifications : 

STANDARD OF PERFECTION OR DETAILED DESCRIP- 
TION OF SPOTTED POLAND-CHINA SWINE 

I. Head and Face — Head medium, long and wide; jaws broad 
and strong; face smooth and broad between the eyes, slightly 
dished ; nose medium long, surface smooth and even. Objections 
— Head narrow and coarse, jaws narrow and weak, face narrow 
between the eyes, straight or too much dish, nose coarse, too 
long or too short. 



30 SUCCESS WITH HOGS 

2. Eyes — Bright and prominent. Objections — Dull and ob- 
scure. 

3. Ears — Large and drooping, well proportioned, attached 
neatly to the head. Objections — Small and thin. 

4. Neck — Thick and very deep. Objections — Shallow and 
thin. 

5. Jowl — Large, smooth and neat, carrying fullness back to 
shoulders. Objections — Small and flabby, not carrying fullness 
to shoulder. 

6. Shoulders — Broad, deep and full, thickness extending well 
down. Objections — Thin and shallow, thickness not extending 
well down ; boars too heavily shielded. 

7. Chest — Large and deep, extending well down between the 
legs. Objections — Small and shallow. 

8. Back and Loin — Back slightly arched, good breadth carry- 
ing even width from shoulder to ham, surface even and smooth. 
Objections — Narrow, creased behind the shoulders, swayed or 
humped. 

9. Sides and Ribs — Sides very deep and carrying out fullness 
to line of belly. Ribs, long and well sprung in proportion to 
width of shoulders and hams. Objections — Sides small and 
creased, not carrying proper width from top to bottom. 

10. Belly and Flank — Belly, good width, straight and full. 
Flank, well down to lower line of sides. Objections — Belly nar- 
row, tucked up or flabby. Flank tucked up or drawn in. 

11. Hatn and Rump — Ham broad, deep and full, thickness ex- 
tending well down to the hock. Rump should be slightly round- 
ing, well filled out to the root of the tail. Objections — Ham 
small, thin and shallow, thickness not extending well down to 
the hock. Rump narrow, steep or peaked at root of tail. 

12. Legs and Feet — Legs with large bone, of medium length, 
firm and well muscled, set well apart. Feet strong, standing up 
well on pasterns, free from defects. Objections — Legs small 
bone, too long or too short, crooked or set too close together. 
Feet, too long in the pastern, weak toes, crooked or turned up. 

13. Tail — Long, well proportioned at the base, tapering to the 
end. Objections — Small, or too short. 

14. Coat — A good coat of hair evenly distributed over the 
body. Objections — Hair too thin, swirls or not evenly distrib- 
uted over the body. 

15. Color — Perfect color, 40 per cent white, 60 per cent black. 
Must be 20 per cent white and not more than 60 per cent white, 
with well defined spots equally distributed over the body. Ob- 
jections — Black and white intermingling. 

16. Size — In good condition: Boars 2 years old and over, 
600 pounds. Sows same age and condition, 500. Boars 18 
months old, 500 pounds; sows, 400 pounds. Boars 12 months 



THE SPOTTED POLAND-CHINA BREED 31 

old, 350 pounds ; sows 300 pounds. Boars and sows 6 months old, 
not less than 200 pounds each. Objections — Overgrown, under- 
sized, or hard to fatten. 

17. Action and Style — Action, quick and vigorous. Style, 
free and easy. Objections — Dull and stupid, awkward, wab- 
bling walk, testicles not easily seen nor of the same size. 

18. Condition — Healthy, skin clear, free from scurf and sores, 
and flesh evenly distributed all over the body and free from 
lumps. Objections — Unhealthy, skin scaly, scabby or harsh ; too 
fat or poor feeder. 

ig. Disposition — Very quiet and gentle. Objections — Wild 
and vicious. 



CHAPTER VII 
THE DUROC-JERSEY BREED 

The Duroc-Jersey hog is of American origin, but the 
antecedents are very difficult to trace, as many of the 
early explorers and colonists brought red hogs along 
with them. Columbus and other early Spanish explor- 
ers carried pigs on their ships for fresh meat, and some 
hogs were imported for breeding purposes in the early 
established colonies. 

Great Britain had distinct breeds of red hogs for many 
centuries previous and made early exportations to its 
colonies. Their progeny eventually became known as 
Red Hogs, Jersey Reds and Guinea Reds in accordance 
with color, localities and place of supposed origin. 

Constructive breeders began improvements upon the 
breed in the early iSoo's by selecting and breeding the 
best individuals. Certain localities soon became known 
as producing a distinctive type of red hog, — the Red 
Berkshire in Connecticut, the Red Rocks in Vermont 
and the Jersey Reds in New Jersey and New York, dur- 
ing the period of 1820-30. 

To further improve this breed, Daniel Webster im- 
ported a number of red hogs from Portugal, which 
eventually became crossed with the red hogs of Massa- 
chusetts, Vermont and New York. Henry Clay im- 
ported red hogs from Spain in the year 1837. They and 
their progeny were crossed with the herds of Virginia 
and Kentucky. 

32 



THE DUROC-JERSEY BREED 33 

The progeny of all these many dififerent red hogs in 
time became well distributed and fused together, eventu- 
ally establishing a distinctive Red Breed, but, like the 
Poland-China of that period, w^ith many designating 
names. As the breed grew in popularity it brought the 
breeders closer together in both understanding and effort, 
which resulted in really but two breeds shortly after the 
Civil War, the Jersey Reds and the Durocs, the latter 
named by a prominent breeder at Saratoga, New York, 
in honor of his famous stallion. The large Jersey Reds 
were described as being very large and growthy, long 
bodied, having large, flopping ears, long legs, long nose, 
and being rangy and of slow maturity. Their hair was 
coarse and inclined to stand erect or bristly on top and 
a few were sandy or spotted white in color. The Du- 
rocs were of medium size, medium short straight legs, 
with medium sized head and ears, having a fairly wide 
back with well developed shoulders and hams, in fact a 
very compact hog for that period and of fairly early ma- 
turity. Their color was generally cherry red. 

The hog produced by the crossing and inter-breeding 
of the Duroc, the large and small Jersey Red and of the 
Red Berkshires and Red Rocks by the breeders of these 
regions eventually became known as the Duroc-Jersey 
after a convention held for the purpose of organizing the 
Red Hog Breeders in 1877. Since that time the advance- 
ment of type and the breed's popularity has been very 
rapid. 

The Duroc-Jersey is now widely distributed and ex- 
tremely popular all over the Corn Belt and universally 
recognized as a hog of high utility, prolificacy and easy 
keeping qualities. The Duroc-Jerseys belong distinctively 
to the lard type, being second in numbers to the Poland- 
China and in conformation they do not differ materially 
from them. They are very vigorous and of active dis- 



34 SUCCESS WITH HOGS 

position, prolific and good mothers, good feeders and 
grazers. 

The American Duroc-Jersey Swine Breeders' Associa- 
tion was formed at Chicago in 1883. This was the first 
official recognition of the name Duroc-Jersey. The Na- 
tional Duroc-Jersey Association of Peoria, 111., was or- 
ganized in the year 1891. The American Duroc-Jersey 
Swine Breeders' Association records at Thorntown, Ind. 

DUROC-JERSEY SCORE CARD 

Counts 
Head and Face: Head, small in proportion, wide between 
eyes, nicely dished, tapering down to nose, smooth and 

even 4 

Eyes: Lively, bright and prominent 2 

Ears: Medium, drooped, attached to head neatly 2 

Neck: Short, thin and deep, slightly arched 2 

Jowl: Broad, full and deep, carrying fullness back 2 

Shoulders: Moderately broad, deep and full, carrying thick- 
ness well down 6 

Chest: Large, deep, full breastbone prominent 12 

Back and Loin: Medium and even breadth, slightly arched, 

surface smooth 14 

Sides and Ribs: Deep, medium length, full and even with 

side and belly line ribs long, strong and well sprung.. .. 9 

Belly and Flank: Straight and full and out in line 4 

Ham and Rump: Broad, full and well let down to hock; 

rump of round, slope from loin to root of tail 10 

Legs and Feet: Medium size and length, straight, nicely 
tapered, set well apart and well under body; pasterns 

and feet short and strong 9 

Tail: Medium, large at base, tapering to brush at end .... i 
Coat: Straight, smooth, moderately thick and fine and well 

covering 3 

Color: Cherry red without other admixtures .-. 2 

Size: Large for age and condition not too coarse and 

rough 8 

Action and Style: Vigorous, free and easy 3 

Condition: Healthy, free from skin ailments, lumps or 

creases, flesh evenly layed 2 

Disposition: Very quiet and easily handled 2 

Symmetry of all points 3 

Total 100 



THE DUROC-JERSEY BREED 35 

DISQUALIFICATIONS 

Upright ears, cramped chest, deep creases in back or 
back of shoulders, deformed legs or broken down feet, 
extreme small size scoring less than 50 points, not eligible 
to record. 



CHAPTER VIII 
THE CHESTER WHITE BREED 

The Chester White is a breed of American origin, 
accredited to Chester and Delaware Counties, Pennsyl- 
vania, during the early iSoo's. The first importation of 
pure-bred white hogs was from Newcastle, England, 
to Delaware, in the year 1813. These were known as 
Cheshires, being described as " large and lengthy, long 
and bony legs, large head, long hanging ears, much curved 
back, deep flat sides, with pure white color." 

The Cheshire was crossed upon herds of white hogs 
which were reputed to have their origin in the hogs 
brought to America by the colonists of William Penn. 
These hogs attained great weight; one account refers to 
a hog weighing 1410 pounds, and another 1300 pounds 
live weight. 

Captain James Jeffries also imported a pair of white 
boars from England in the year 1818. They were pure 
white in color and were known as Cumberlands or Bed- 
fordshires. Because they were of a better form, hardier, 
more prolific and easy to fatten, the cross breeding with 
them greatly improved the white hog of this period and 
stimulated an increased interest in the white breed. The 
best individuals of these crosses were retained and used 
as breeders, which, coupled with importations of White 
China Pigs from England, eventually resulted in the pro- 
duction of an almost ideal type of white hog, after many 
years of crossing and re-crossing the best specimens. 

The name, Chester White, is attributed to the popularity 

36 



THE CHESTER WHITE BREED 37 

of the breed in the County of Chester, Pa. They made 
early-day winnings at the various eastern county and state 
fairs, during the 1840's. Although the Chester White is 
one of the first named American breeds of swine, its im- 
provement must be accredited to the constructive breed- 
ers who made the improvement within the breed itself. 
All breeds of swine have had more or less factional 
troubles and unscrupulous breeders to deal with in their 
history, and it is possible that no breed has had a more 
chaotic course than the Chester Whites, beginning from 
about 1848, when Bennie Hickman, Chalky Harvey and 
a few other loyal supporters, in Chester and Delaware 
Counties, Pa., created the breed in its purity with excel- 
lent feeding qualities, resulting in a demand greater than 
the supply of pure bred Chester Whites. This situation 
created a desire in unscrupulous dealers to sell thousands 
of hogs regardless of purity just so that they were white, 
as pure bred Chester Whites. The result of such a 
wholesale distribution of mongrels for several years fol- 
lowing menaced the national popularity of the breed and 
brought consequent disaster and loss of prestige to the 
best efforts of the most constructive breeders of the pure 
breds. However, they prevailed, survived and eventually 
created a second period of prosperity, which was backed 
by the organization of the first Chester White record in 
1884 by breeders who had retained their pure breds 
through the first period of depression. Once again the 
white hog was commercialized by certain breeders who 
claimed to have made an improvement of the breed. 
Their common practice was to cross the pure breds on a 
hog that was largely made up of the black breeds. Con- 
sequently the pure bred spotless Chester White was once 
more polluted with blood that produced black spotted 
pigs, thus setting up atavisms that frequently cropped out 
many years later. Although some degree of improve- 



38 SUCCESS WITH HOGS 

ment was made, as to individuality, by the efforts of these 
breeders, the infusion of the black spots resulted in an- 
other setback to the breed characteristics, largely in that 
it failed at times to breed true to color. While these 
black spots do yet occasionally appear, and disqualify the 
animal to record, the blue specks that sometimes appear 
in the skin do not fix breed impurity. 

Following the organization of the first record associa- 
tion, other records were created from time to time until 
there were seven associations catering to the breed as 
late as 1913. During the later period of factional dis- 
turbances with record discriminations, the popularity of 
the breed was maintained only by the merits of the 
breed's pure bred supporters. 

Final reformation came to the breed through the ef- 
forts of F. F. Moore & Sons, when they launched the 
breed paper. The White Breeders' Companion, in 19 10, 
which was followed by the consolidation of the Chester 
White associations. 

In general conformation the Chester White is much 
like the Poland-China, with which breed and its crosses 
they have made an enviable record at The International 
Barrow Shows and the dressed carcass contests. The 
popular endeavor of the Chester White breeders is to 
breed a larger type hog and they have succeeded well in 
producing excellent specimens of the large, smooth type. 
The individuality of the Chester White has been greatly 
improved during the last five years and much attention 
has been given to breeding a heavier coat of hair to 
withstand the different climatic conditions. 

The Chester White is one of the big four, lard type 
breeds, and is an excellent breeder and feeder. It is 
very prolific and saves a large percentage of its litters. 
It matures rapidly and at almost any desired period. It 



THE CHESTER WHITE BREED 39 

is vigorous and possesses adaptability to prevailing food- 
stuffs and is a good ranger. 

The record associations for the breed are The Chester 
White Swine Record Association, of Rochester, Ind., 
and the O. I. C. Swine Breeders' Association, of Goshen, 
Ind. 

CHESTER WHITE SCORE CARD 

Counts 
Head: Short, broad between eyes, tapering to nose, face 

slightly dished 4 

Eyes: Bright, large, free wrinkles or fat 2 

Ears: Drooping, thin, well-proportioned 2 

Jowl: Full, firm, neat, carry fullness well back 2 

Neck: Full, short, deep and well arched 2 

Shoklders: Broad, deep, thick in proportion to side and 

ham ; full even at top 6 

Chest: Brisket full, strong, well let down and in line with 

belly, good heart girth, full back of shoulders 12 

Back and Loin: Broad, strong or arched and of medium 

length ; loin broad, full and strong 14 

Sides and Ribs: Full and deep, ribs well sprung 9 

Belly and Flank: Wide, straight, well let down and full... 4 
Hani and Rump: Broad, full, deep, of medium length, 

coming down well to hock, rump not too steep 10 

Feet and Legs: Medium length, set well apart and under 

firm bone, not coarse, short pasterns and foot 9 

Tail: Small, smooth, tapering and well set on i 

Coat: Fine and thick, not coarse or wiry 3 

Color: White (blue spots or black specks do not denote 

impurity) 2 

Sise: In proportion to age, neither too small nor too large 8 

Action and Style: Vigorous, easy and graceful 3 

Condition: Healthy and mellow 2 

Disposition: Quiet and gentle. All points of the animal 

should be of uniform build and proper proportion to 

be symmetrical 2 

Symmetry 3 

Total 100 



CHAPTER IX 
THE HAMPSHIRE BREED 

The Hampshire breed is of English origin but de- 
veloped as a distinct breed in America. In England the 
old English and English Thin Rind and also Essex are 
credited with being the forebears of the breed. Indi- 
viduals of the breed were imported to Canada and to 
America in the early iSoo's, the first direct importation 
being made by Capt. McKay to Boston in 1820. These 
were known as Thin Rinds and their progeny became 
well distributed over the eastern part of the Corn and 
Hog Belt by 1835 to 1850. 

In only a few localities did the breed retain purity, as 
it was used largely to blend with many of the other 
breeds then forming. Kentucky was one of the states 
that favored them in pureness, Major Garnett being their 
greatest promoter in that state. Unfortunately, the 
breed deteriorated greatly during the 50's, 6o's and 
70's, until but a few herds of pure breds were left. The 
worth and demand for these finally efifected the organiza- 
tion in 1893 of the American Hampshire Swine Record 
Association in Boone County, Kentucky. Since that time 
the Hampshire breed has increased greatly in popularity. 

The Hampshire, while generally credited as a bacon 
hog, serves well as a dual or combination bacon and lard 
hog. It is hardy, prolific and a good grazer, especially 
in wooded districts, and is of early maturity, producing a 

40 



THE HAMPSHIRE BREED 41 

high yield of excellent products, Hampshires generally 
mature at about 400 or 500 pounds, with breeding indi- 
viduals exceeding this weight by one to three hundred 
pounds. 

The distinguishing characteristic of this breed is its 
color marking, which is black, excepting a white belt, 
eight, ten or twelve inches wide, extending entirely 
around the body over the shoulders with the fore legs 
included. This caused them to be also called the " Belted 
Hogs " by many early-day hog men. The breed bids 
fair to advance greatly in favor with the hog producers 
generally. 

The American Hampshire (Thin Rind) Swine Record 
Association at Peoria, 111., is the only record associa- 
tion. 

HAMPSHIRE SCORE CARD 

Counts 
Head and Face: Medium length, rather narrow, face nearly 
straight, medium between eyes, medium check, even 

surface 4 

Eyes: Bright and lively, free from wrinkles or fat 2 

Ears: Medium, thin, inclined slightly outward and forward, 

not drooping 2 

Neck: Short, well set, tapering from shoulder 2 

Jowl: Light and tapering, neat and firm 2 

Shoulders: Deep, medium wide, well in line 6 

Chest: Large, deep and roomy, full heart girth 12 

Back and Loin: Back medium breadth, uniform thickness, 

full at loins, straight or slightly arched 15 

Sides and Ribs: Smooth, firm, carrying size evenly; ribs 

strong and well sprung 8 

Belly and Flank: Straight and full, devoid of grossness... 6 
Hams and Rump: Hams medium width, long and deep 
rump slightly rounded, buttocks full, devoid of flabbi- 

ness or excess fat 10 

Feet and Legs: Medium length, set well apart, squarely 
under body, wide above knee and hock rounded, well 
muscled and tapering below bones, medium pasterns, 

short ; toes, short and firm 10 

Tail: Medium length, slightly curled i 

Coat: Fine, straight, smooth 2 



42 SUCCESS WITH HOGS 

Color: Black with exception of white belt encircling body, 
including fore legs 2 

Sise: Large for condition 5 

Action and Style: Active, vigorous, graceful, attractive and 

spirited 4 

Condition: Healthy flesh evenly laid, smooth and firm, de- , 
void of grossness, skin free from all defects 4 

Disposition: Docile, quiet and easily handled 3 

Total 100 

DISQUALIFICATIONS 

Spotted or more than two-thirds white and radical 
deformity ; ears too large or drooping over eyes ; crooked, 
weak legs or broken down feet ; diseased or seriously 
impaired or excessive grossness ; not two-thirds standard 
size, barren or ineligible to record. 



CHAPTER X 
THE YORKSHIRE BREED 

The Yorkshire swine are divided into three distinct 
breeds, — the Large, the Middle and the Small. 

The Large or Big Type Yorkshire is a true exponent 
of the bacon type, while the Small Yorkshire is a hog of 
extreme early maturity and high finish, compact of form 
and maturing at a little over 200 pounds, making it a 
small lard type. 

The Middle Size Yorkshire is the result of the cross of 
these two types or breeds and is only produced to any ex- 
tent in England. The Large Improved Yorkshire may 
be considered largely of English origin, their forebears 
being the old English hog upon which Chinese hogs were 
crossed, followed by selection and breeding until a dis- 
tinct breed was effected, being described at that time as 
a very large, rough, coarse animal, prolific, hardy and 
active, but of a slow maturity. To effect quicker ma- 
turity certain breeders crossed them with the nearby, 
smaller, higher finished, white breeds of hogs. The 
White Leicester and perhaps the Small Yorkshire re- 
sulted from the selection, breeding and inbreeding of 
these crosses. 

Robert Bakewell, the great English sheep and hog 
breeder, developed a type very similar to the present large 
Yorkshire, and Joseph Tuley, Mr. Wayman and Mr, 
Spencer, all in the county of Yorkshire, England, fur- 
ther improved and perhaps fixed the type and breed dur- 

43 



44 SUCCESS WITH HOGS 

ing the early 1850's and '6o's. The first importation of 
large Yorkshires is accredited to A. B. Allen of Ohio in 
1840, followed by many later ones from both England and 
Canada, but the real foundation breeding stock was im- 
ported from England to Minnesota in 1893. 

The leading characteristics of the breed are their large 
size, pure whiteness in color, long bodies, long, large 
boned legs and general high bacon producing conforma- 
tion. The large Yorkshires make very prolific, good 
mothers, good grazers and profitable market hogs. They 
can be marketed at any period after six months of a^e, 
but on account of color are more popular in the northern 
part of the Hog and Corn Belt. Their size and form 
indicates a rather slow maturity to adult size, but this is 
offset largely by their other good qualifications, which 
with their hardiness and poundage of pork to the pro- 
ducing unit, make them of high merit. 

The Small Yorkshire was first noted in England dur- 
ing the early 1800's. It is there called the Small White. 
Whether it originated from the old Yorkshire or from 
some other source is not definitely known ; anyhow, the 
White Leicester, Cumberlands and Chinese were crossed 
and recrossed with selection and breeding which finally 
established a small typed, highly finished, early maturing 
white hog. The first importations to America occurred 
in the early i86o's and '70's to New Jersey and New 
York. 

The Improved Small Yorkshire Club, of Espyville, 
Pa., and the American Yorkshire Club, Whitebear Lake, 
Minnesota, are the breed associations; the latter also 
records Small Yorkshires. 

YORKSHIRE SCORE CARD 

Counts 
General Outline: Long and deep, proportionately wide, 
slightly arched back, symmetrically smooth body, firmly 
supported by well placed legs 5 



THE YORKSHIRE BREED 45 



Head Outline: Moderate length and size, lower jaw well 

sprung with some dish towards snout 4 

Forehead and Poll: Wide I 

Eye: Medium, clear and bright i 

Jozvl: Medium, clean, not flabby I 

Snout: Turning upward, slight curve, increasing with age I 
Ear: Medium, standing out well, inclining slightly for- 
ward, nearly erect I 

Neck: Medium, fair width and depth, evenly connected.... 3 
Body Outline: Long, deep, medium and equal breadth, 

top line slightly arched, under line straight 7 

Back: Moderately broad, even in width, strong loins, short 

ribs of good length 10 

Shoulder: Large, not massive or open above 6 

Arm and Thigh: Broad, medium length and development.. 2 

Brisket: Wide and level with under line 3 

Sides: Long, deep, straight and even from shoulder to hip 8 

Ribs: Deep and well arched 5 

Heart and Flank: Girth good and about equal 8 

Hind Quarters: Long and deep corresponding with shoul- 
der and sides, drooping gradually to tail 5 

Hams: Large, well let down, rear outline somewhat rounded 10 

Twist: Well down and medium I 

Tail: Medium not inclined to curve much i 

Legs: Medium and strong, standing straight and firm. Not 

too coarse 5 

Hair: Abundant, long, medium fine without bristles 4 

Skin: Smooth, white without scales. A few dark spots do 

not disqualify 2 

Color: White in every part I 

Movement: Active, not restless 5 

Total 100 



CHAPTER XI 
THE TAMWORTH BREED 

The Tamworths are commonly accredited to be of 
English origin, taking their name from the town of Tam- 
worth in South Staffordshire, which in the 1700's was 
the center of the breed's popularity. The Tamworths 
are also alleged to be of Irish origin. However, they 
were imported to Canada in the early 1800's and to the 
United States during the later 1800's. The Tamworths 
were popular in the early 1800 show-rings of England, 
but America seemingly did not recognize the breed until 
after the first direct importations made by Thos. Bennett 
of Illinois in 1882. Since that time, many importations 
also have been made from Canada. 

The Tamworths have been remarkably free from out- 
side infusion, being in fact one of America's purest 
breeds, their improvement being solely by selection and 
studied breeding within their own breed. The Tam- 
worths are true exponents of the bacon type and pro- 
duce an excellent bacon, having fancy streaks of fats 
and leans which bring a good premium, especially abroad. 

In size the Tamworth exceeds even the large York- 
shire, sometimes attaining 1300 to 1400 lbs. at 3 years of 
age. They are hardy, good grazers, very prolific and 
good mothers, raising a large per cent of their litters. 
Their disposition is of a domestic nature when gently 
handled. They require a little longer to reach full ma- 
turity, but arrive at great weights and for the amount of 

46 



THE TAMWORTH BREED 47 

food consumed, fatten as cheaply and as well as any breed 
of swine. They make a good feed lot hog, especially 
where active hogs are desired. The Tamworth is a 
bacon breed that should become more popular in America. 
The only record is tiie American Tamworth Swine 
Record Association at Hamburg, Mich., organized in 
1897. 

STANDARD FOR TAMWORTHS AS ADOPTED BY THE N.\TIONAL 
PIG breeders' ASSOCIATION OF GREAT BRITAIN 

Color: Golden red hair on a flesh colored skin, free from 
black. 

Head: Fairly long, snout moderately long and quite straight, 
face slightly dished, wide between ears. 

Ears: Rather large, with fine fringe, carried rigid and in- 
clined slightly forward. 

Neck: Fairly long and muscular, especially in boar. 

Chest: Wide and deep. 

Shoulders: Fine, slanting and well set. 

Legs: Strong and shapely, with plenty of bone, and set well 
outside body. 

Pasterns: Strong and sloping. 

Feet: Strong and of fair size. 

Back: Long and straight. 

Loin: Strong and broad. 

Tail: Set on high and well tasselled. 

Sides: Long and deep. 

Ribs: Well sprung and extending well up to flank. 

Belly: Deep, with straight under line. 

Flank: Full and well let down. 

Quarters: Long, wide and straight from hip to tail. 

Hams: Broad and full, well let down to hocks. 

Coat: Abundant, long, straight and fine. 

Action: Firm and free. 

Objections: Black hair, very light or ginger hair, curly coat, 
coarse mane, black spots on skin, slouch or drooping ears, short 
or turned up snout, heavy shoulders, wrinkled skin, inbent knees, 
hollowness at back of shoulders. 



CHAPTER XII 
THE CHESHIRE BREED 

The Cheshire hog is of American origin. The first 
definite record of this breed is in Jefferson County, N. Y., 
in about 1855. 

The breed's forebears are a large imported Yorkshire 
boar, crossed on the prevaiHng white hog of that locahty 
and later with white Suffolks and Cavanaugh hogs. With 
careful selection and inbreeding practices there was pro- 
duced a distinct type of high individual merit during the 
late 6o's and the early 70's. These were first known as 
the Jefferson County hogs. 

The breed waned in popularity during the later 70's, 
to be revived again by the organization of the Cheshire 
Swine Breeders' Association. Mr. A. C. Clark is cred- 
ited with being the most prominent originator, and Mr. 
E. W. Davis with being largely instrumental in reviving 
the breed later. 

The name Cheshire was officially adopted at the Swine 
Breeders' Convention in 1872 at Indianapolis. The name 
is of English origin, but there is no record of the breed's 
ancestors being the English Cheshire hog. 

The Cheshire is a neat, compact, medium-sized, highly 
finished lard hog, prolific, easily fattened and is a high 
dresser of choice products. 

The Cheshire Swine Breeders' Association, Freeville, 
N, Y,, is the recording association. 

4S 



THE CHESHIRE BREED 49 

CHESHIRE SCORE CARD 

Counts 
Head: Short to medium in length, short in proportion to 

length of body 8 

Face: Somewhat dished and wide between the eyes 8 

Jowl: Medium in fuHness 3 

Ears: Small, fine, erect and in old animals slightly point- 
ing forward 5 

Neck : Short and broad 3 

Shoulders: Broad, full and deep 6 

Girth around heart: 8 

Back: Long, broad and straight nearly to root of tail lo 

Side: Deep and full, nearly straight on bottom line 7 

Flank: Well back and low down, making flank girth nearly 

equal to heart girth 3 

Hams: Broad and nearly straight with back, and running 

down well towards hock lo 

Legs: Small and slim, set well apart, Supporting body well 

on toes ID 

Tail: Small, slim and tapering 3 

Hair: Fine, medium in thickness and quantity 3 

Color: White, any colored hairs to disqualify 2 

Skin: Fine and pliable, small blue spots objectionable, but 

allowable 3 

Symmetry: Animal well proportioned, handsome and stylish 8 

Total 100 



CHAPTER XIII 
THE IMPROVED ESSEX BREED 

The Essex is of English origin, being from the cross- 
ing of the old Essexshire hogs of Essex County and the 
Neapolitan. 

The old Essexshire was a large, rangy, almost black 
colored, long-legged, short-snouted, flat-sided, wild-like 
hog of long and hard maturity. The Neapolitan cross 
was made in about 1830, which improved the conforma- 
tion and reduced the size of the animal, shortened the legs, 
quickened the maturity and made the color almost black. 
Perhaps the Berkshire and Suffolk were also used during 
this period. 

Close inbreeding practices during the next few years 
weakened the breed materially, until about 1840, when 
Fisher Hobbes, a constructive breeder, crossed back to 
the primitive Essex stock, and in a few years restored 
much of the breed's high qualifications. 

The first importations into America were to Massa- 
chusetts in 1821, of hogs resembling the old Essex type. 
The improved Essex came during the early 50's. The 
breed has not gained much popularity in the United States 
except in the South, where it seems to be better adapted 
to the conditions and demands than in the northern states. 

The Essex is a compact, highly finished lard type of 
hog, having the most extreme rapid maturity. It usually 
matures at about 300 lbs., rarely above 400 lbs. 

The American Essex Association of Annawan, Illinois, 
organized in 1887, is the only record association. 

50 



THE IMPROVED ESSEX BREED 51 

ESSEX SCORE CARD 

Counts 

Color: Black 2 

Head: Small, broad and dished face 3 

Ears: Fine, erect 2 

Jowl : Full and neat i 

Neck : Short, full and well arched 3 

Shoulders: Broad and deep 7 

Girth around heart: 6 

Back : Straight, broad and level 12 

Sides: Deep and full 6 

Ribs: Well sprung 7 

Loin : Broad and strong 12 

Flank : Well let down 2 

Hams: Broad, deep and full 12 

Tail: Medium, fine and curled 2 

Legs: Fine, straight and tapering 3 

Feet: Small 3 

Hair: Fine, silky, and free from bristles 3 

Action: Easy and graceful 4 

Symmetry : Adaptation of parts to each other 10 

Total 100 



CHAPTER XIV 
THE VICTORIA BREED 

The Victoria is a white, lard type hog of American 
origin. Mr. Geo. F. Davis of Indiana is credited with 
having crossed Poland-Chinas, Chester Whites, Berk- 
shires and Suffolks and by selection and breeding es- 
tablished a fixed type that eventually became known as 
the Victoria, about 1870, the name being taken from a 
noted sow, " Queen Victoria." There was a Victoria 
breed in New York prior to and for many years after the 
Indiana breed was originated. They were of a smaller, 
compact form, and have practically died out as a distinct 
breed. 

The Victoria is of medium size and of fairly good lard 
type conformation. It is a good grazer, feeder, prolific 
and free from mange. 

The Victoria Swine Breeders' Association of Dyer, 
Ind., is the recording association. 

VICTORIA SCORE CARD 

Counts 

Color: White, occasional black spots on skin 2 

Head: Small, broad and face medium dished 3 

Ears: Fine, pointing forward '. . 2 

Jowl: Neat and medium size i 

Neck: Short, full and well arched 3 

Shoulders: Broad and deep 7 

Girth around heart: 6 

Back : Straight, broad and level 12 

Sides: Deep and full 6 

Ribs : Well sprung 7 

Loin: Broad and strong 12 

52 



THE VICTORIA BREED 53 

Counts 

Flank: Well let down 2 

Ham: Broad, deep, full, without loose fat 12 

Tail: Medium fine and curled 2 

Legs: Fine and straight 3 

Feet: Small 3 

Hair: Fine, silky, and free from bristles 3 

Action : Easy and graceful 4 

Symmetry: Adaptability of several parts to each other.... 10 

Total 100 



CHAPTER XV 
THE SUFFOLK BREED 

The Suffolk is a small type, white hog, very similar to 
the small Yorkshire, in fact many hog men regard it as 
the same. 

The old English Suffolk was a large white hog, but 
through crosses with small type, black hogs, as the Ne- 
apolitan and Essex, it is now a small, black, easily matur- 
ing hog. The American Improved Suffolk has retained 
the old breed's color, and through careful selection and 
breeding has become a type that is an easy keeper, fitted 
more for close pen purposes than open farm purposes. 
They are not very prolific nor good mothers ; however, 
they mature early and readily. 

The first importation is credited to Illinois in about 
1855, but there is some question as to whether these hogs 
were Suffolks or Small Yorkshires. The breed at pres- 
ent is thinly distributed over the eastern part of the Hog 
Belt. 

The description of the Suffolk is a rather small, yellow- 
ish-white colored hog, thin skinned, with a small short 
head, dished face, short snouted, well developed jowl and 
short upright ears, the body conformation being of me- 
dium good length, heavy shoulders, broad back, wide and 
deep chest, full, wide and rounded hams, with the belly 
line close to the ground. The feet and legs are very 
short and set wide apart. 

54 



THE SUFFOLK BREED 55 

SUFFOLK SCORE CARD 

Counts 

Color: White 2 

Head: Small, broad, and face dished 3 

Ears: Fine, erect, slightly drooping with age 2 

Jowl: Full and neat i 

Neck: Short, full, and slightly arched 3 

Shoulders: Broad and deep 7 

Girth around heart : 6 

Back: Straight, broad, level 12 

Sides: Deep and full 6 

Ribs: Well sprung 7 

Loin: Broad and strong 12 

Flank : Well let down 2 

Ham: Broad, full, deep 12 

Tail: Medium, fine, and curled 2 

Legs: Fine, straight, and tapering 3 

Feet: Small 3 

Hair: Fine and silky, free from bristles 3 

Action: Easy and graceful 4 

Symmetry: Adaptation of the several parts to each other. . 10 

Total 100 



CHAPTER XVI 
THE MULE-FOOT BREED 

The origin of the Mule-Foots, no doubt, traces back to 
Biblical times, as the writers of that period mention 
solid hoofed hogs. Breeds of these swine inhabited 
Southern Europe and Northern Africa, along with the 
split hoof herds of swine that were of Northern Europe 
and Asiatic origin. The solid hoof hogs eventually be- 
came thinly distributed to more distant lands and were 
bred by Swedish and English breeders during the 1700's. 
They were supposed to have been imported to America by 
Swedish emigrants or by slave ships from Northern 
Africa, during the early 1800's, and in time became slowly 
distributed over the eastern part of the Hog and Corn 
Belt. 

Geo. W. De Hart of Indiana was the first breeder and 
was the organizer of the National Record Association. 
Nearly all Mule-Foot pedigrees trace back to his breed- 
ing. He was the breed's most constructive breeder and 
promoter. 

The breed has not materially changed in type or had 
any other infusions in America ; hence, it can not be con- 
sidered of American origin, but more as foreign pure- 
bred, improved by selection and breeding. 

The Mule-Foot has in late years been wrongly ad- 
vertised as cholera-immune. This injured the breed's 
popularity, but the breed's real worth has overcome this 
setback and bids fair to claim a distinct place in the 
future of pork production. 

56 



THE MULE-FOOT BREED 57 

The National Mule-Foot Hog Record Association of 
De Graff, Ohio, is the record association. 

MULE-FOOT SCORE CARD 

Counts 
Head and Face: Medium length, broad between eyes, even- 
ness 4 

Eyes: Bright and lively, free wrinkles or fat 2 

Ears: Medium thin tipped, drooping and well set 2 

Neck: Short, well set on shoulders, tapering shoulder to 

head ■ 2 

Joivl: Full, neat, and firm, tapering neck to point 2 

Shoulders: Broad, oval at top, even and of good weight... 6 
Chest: Large, wide, deep and full, especially behind shoul- 
ders 12 

Back and Loin: Good breadth, straight or slightly arched, 

even, smooth and of uniform thickness 15 

Sides and Ribs: Very deep, full and level with shoulders 
and ham extending down to belly line. Ribs well 



sprung 



8 



Belly and Flank: Straight and full, carrying lines out well 

to connecting parts 6 

Ham and Rump: Broad, full, extending well down to hock, 

having a round slope from loin to root of tail 10 

Feet and Legs: Medium size, straight tapered, well apart 

and set well under body. Short feet and pasterns. 

Solid hoofs 10 

Tail: Medium length, tapering from base I 

Coat: Moderately thick, good covering hair fairly fine 2 

Color: Black. A few white points is admissible 2 

Size: Large for condition and age. 2 year old boars, 500 

lbs. or over. 2 year old sows, 450 lbs. or over 5 

Action and Style: Bright, active 4 

Condition: Showing good health, clean skin, flesh smooth 

and even 4 

Disposition: Reasonably gentle and quiet 3 

Total 100 

DISQUALIFICATIONS 

Slit or broken down feet, or bad deformity, blind, bar- 
ren or diseased condition. Not two-thirds standard 
weight. Swirls or excessively curly hair. 



CHAPTER XVII 
HOG BREEDING 

The hog, although of old country origin, has in Amer- 
ica attained a greater development in general utility than 
in the mother countries. This may be attributed mostly 
to the ideal fattening of corn, the developing roughages 
and milks, and the almost ideal climatic conditions and 
environments. The history of every American originated 
or improved breed is but the record of continuous study 
and labor to develop a type and breed that can utilize 
most successfully these feeds and conditions. The Po- 
land, Berkshire, Duroc-Jersey, Chester White, Spotted 
Poland, Hampshire to-day stand as the highest achieve- 
ments of many master-mind breeders. 

Practically every breed has run the gamut of extremes 
in size, finish and maturity, and hog breeders years ago 
learned that an excessive com diet coupled with small 
size effected too early maturity, a lower prolificacy and 
ultimate pork production. Many breeders sought cor- 
rection by mating extremes and as the natural tendency of 
all animal life, hogs especially, is to go to one extreme 
or the other, disastrous endings resulted, to be finally 
righted by the efforts of more conservative breeders. 
The real progress of breeds was mostly effected by these 
middle ground breeders. However, the extreme types 
cannot be dispensed with entirely as they are the govern- 
ing factors, the positive and negative powers, used to keep 
or change the type near to ideal, and meet the general 
demands of breeders, feeders, packers and consumers. 

S8 



HOG BREEDING 59 

Hogs are classified into four general types: Pure- 
breds, grades, cross-breds and scrubs. There are no 
breeds of hogs that can be called thoroughbreds. 

The pure-breds are those which can trace their lineage 
back for many generations without break or infusions 
of outside blood, until the present individuals have es- 
tablished a fixed prepotency of type and breed. 

The grades are individuals that are farrowed from the 
mating of individuals that are not both pure-breds, one 
being a pure-bred while the other may be a grade, cross- 
bred or scrub. When the tendency is to build up the 
blood and quality of the grades, pure-bred sires are used 
on selected grade sows. Their progeny are called high 
grades. 

The cross-breds are those farrowed from the mating 
of pure-breds of different breeds ; for instance the breed- 
ing of a pure-bred Poland-China boar to a pure-bred 
Duroc-Jersey sow. Such crosses generally produce lit- 
ters having high pork producing and market requirement 
qualifications, but there is no other method that will cause 
a quicker and surer retrogression of breed and type than 
its continued practice. The first crosses are very desira- 
ble, the second sprinkled with bad individuals and the 
following ones bring disaster. This may be termed de- 
structive breeding, for the ultimate end is scrubs, failure 
and final dispersion of the herd. 

The scrubs are individuals that by causes of incorrect 
breeding, feeding and care, have become so prepotent in 
low vitality, thrift and growth that they represent and 
give cause for the reproduction of both self and their 
progeny in the lowest forms of conformation, general 
utility and profit. 

The old adage that " like begets like " is a very good 
maxim to follow in the hog business. It is also well to 
remember that the upbuilding of types and breeds re- 



6o SUCCESS WITH HOGS 

quires much study and time. The true course is ever 
upward and onward, not by experiments or attempting 
creations of new breeds, but by using the present day 
types and breeds. They that attempt to do otherwise 
only wreck and tear down much of the advancement and 
improvement that the combined efforts of the successful 
hog men were generations in building to its present state 
of perfection. 

The size, vigor, prolificacy and quality of breeding 
hogs must ever be kept fundamental. The creations of 
extremes or the indiscriminate change of type blood 
lines should be avoided. The better method is to gradu- 
ally effect desired changes of type and blood lines to con- 
form to ideal, by the mating of animals in the herd with 
outside individuals of similar conformations strongly de- 
veloped, but not of too radical differences of blood lines 
and characteristics, as there sometimes exists just as 
much difference between different families of the same 
breed as there is between entirely different breeds. 

Never mate individuals that are deficient or that 
need improvement in the particular important parts, as 
such practices tend to intensify these particular weak- 
nesses in their progeny. Proper breeding, with limited 
inbreeding, will intensify and fix the type of the herd 
with individual characteristics of its own. This followed 
with the occasional infusion of outside blood that is of a 
lineage and conformation promising to strengthen and 
add to their high qualifications, coupled with good herd 
management, sanitary care and good feeding, will tend to 
establish a stronger prepotency, a herd of better indi- 
viduals and of higher remunerative results. 

The majority of breeders and producers recognize that 
all breeds have long ago passed the experimental stage, 
and that all corrections of type and breed must hence- 
forth occur within that particular type and breed. Cor- 



HOG BREEDING 6i 

rections in the past were the work of " master-minds," not 
of novices, nor of those that attempted to copy, and any- 
marked changes of type or breed in the future must be 
made by experienced, constructive, master breeders. 

So the hog man that would be successful must accept 
of a certain type and breed that has stood the crucial test 
of time and practice, the survivors of " the survival of the 
fittest," and breed, feed and care for them in accordance 
with the best known laws of pork production. 



CHAPTER XVIII 

SELECTION OF TYPE AND BREEDING 
ANIMALS 

The proper selection of type has much to do in the 
ultimate success of pork production. The breed is not 
as essential as the type, which should be selected to con- 
form to local environments, climatic conditions, food- 
stuffs and market demands. Necessity is the mother of 
invention, consequently the controlling and contributing 
causes, coupled with the demands of the consumers, have 
brought about and effected definite delineations of the 
leading types, viz : The lard type, the bacon type, the 
combination type, the breeder's type, the show yard type 
and the farmer's type. 

Pork producers are in the business for the monetary 
returns derived therefrom. This sometimes actuates 
some of them to produce a type and breed entirely differ- 
ent from that of their ideal, and oftentimes to base their 
breeding operations upon low bred grades or cross-breds, 
which despite the fact that they are oftentimes profitable 
for the time being, will soon evolve into a type that is 
designated by its low state of vitality, weak constitutional 
vigor, slow and hard maturity, high cost of feeding and 
low quality of finished pork products. Such types and 
procedures account for many of the failures of hog rais- 
ing and account for quite a large per cent of the prevalent 
hog ailments. 

While it is true that many hog men have success al- 

62 



SELECTION OF TYPE 63 

most indefinitely with low bred grades and cross-breds, 
the greater part of their success may be attributed to the 
fact that they are natural hog men, very conversant with 
all the problems of breeding, feeding and care of hogs. 
Should these men apply themselves to high bred grades 
and pure-breds, they would secure much greater results. 
Such men usually become pure-bred breeders of hogs, 
after experience shows them the possibilities open for 
them in that line. 

In the selection of breeding animals of any type or 
breed, a careful study should be made of their ancestors, 
performance in prolificacy, maturity and power of pork 
production. Always select individuals that are or prom- 
ise to be the highest exponents of these essentials. Spe- 
cial attention should be given to their constitutional ap- 
pearance of growth, vigor and vitality. They should not 
be the culls, or the leftovers of choice, market or disease. 

The male should always be better individually than 
the general average of the sow herd, being particularly 
strong, potent and vigorous, easy feeding and of quick 
maturity, conforming closely to type and breed, and 
of an ancestry popularly known for their performances 
in both breeding and feeding yards. The most essen- 
tial points of his conformation are that he be of good 
size, with the back long proportionately, broad, full, even 
and slightly arched. The bone of good size, rounded and 
of good strength and texture. The body frame should 
be proportionately larger than that of the sows, with the 
legs straight and set well apart, having short and strong 
pasterns and standing well up on the toes. In style, the 
male should carry his body with free action, giving every 
evidence of his masculinity and promise of high power 
of constitutional vigor and vitality being transmitted to 
his progeny. 

The selection of the brood sow is as important as that 



64 SUCCESS WITH HOGS 

of the sire, as she is the " seed-bed " of pork production. 
If the sow herd be of high producing quahfications, the 
pig crop in numbers and quality can be reasonably ex- 
pected to be above the average ; otherwise, the pig crop 
becomes of unknown quality and quantity, excepting that 
it be of lesser remunerative returns. The proper time to 
commence making the selection of brood sows should be 
at the time of their birth. Many practical hog men make 
note of each pig's characteristics as they come into the 
world, marking in mind the ones that are noticeably 
strong and vigorous, that find the teat almost immedi- 
ately, suckling vigorously at it, and have quick filling up 
of body and rapid development during pighood. The 
best time to select and separate the future brood sows by 
themselves, is about the time or immediately after they 
are weaned. 

The essential qualifications of ideal breeding gilts are: 
In size, fairly large for age and type, good length of 
body, the back without depressions and slightly arched, 
even and full, with the rib line even from shoulder to 
ham, and the loins fully developed. The rump and loins 
should be broad, showing more width of body at this 
point than in the shoulders. The frame and bone should 
be indicative of good size and strength combined. The 
gilt may be inclined to be rangy, but not extremely so, 
the medium long proving best, and considerable quality 
should accompany. The side and belly should be good 
depth, length and breadth, showing good capacity. The 
feet and legs should be straight and set well apart, show- 
ing a good capacity of chest and vital organs. The feet 
and hoofs short, and well rounded, short of pastern and 
standing well upon the toes. 

The gilt should show free use and carriage of body, 
with plenty of action and style, but not too fanciful. The 
head and ears should be medium of size, not too short 



SELECTION OF TYPE 65 

or dished, being rather plain and long, and of good 
breadth between the eyes, tapering down to medium 
sized snout. The jowl should be clean cut, slightly 
rounded, but never excessive. The neck need not be 
full or wide, so that it is not depressed or out of line in 
joining the head and shoulders. Special attention should 
be given of the heart girth, width between the forelegs 
and between the eyes. These are good characteristics of 
strong constitutional vigor and vitality. Post-mortem ex- 
aminations at the leading packing houses reveal that the 
greater per cent of cases of tuberculosis occurs in hogs 
that are narrow between the eyes and forelegs. The 
easy feeding and maturing qualifications must always be 
recognized. Too quick a maturity is almost as bad as a 
slow or hard maturity. All individuals that have a ten- 
dency to mature at a tender age should not be selected, 
nor should those that develop into extreme rangy, too 
coarse or wolfish appearance. Last, but not least, is the 
indicated size and number of teats of the udder. Brood 
sows should have at least ten teats, and twelve is plenty 
— more than this number is unnecessary, as the best of 
results are secured from sows farrowing and suckling 
seven to ten pigs. About twice as many gilts should be 
selected as are needed, for the final testing and breeding 
process will eliminate many promising ones. 

The gilts thus selected should be placed in a good pas- 
ture lot, having free access to plenty of pure and clean 
water. Their sleeping quarters should be kept comfort- 
able and sanitary and their feeding ration well balanced, 
mostly of shorts, slop, oats, a little corn, and milk. This 
with ideal range on alfalfa or clover makes a splendid 
combination, and will cause them to develop into big 
stretchy gilts within a few months, of high promise to 
reproduce plentifully. 

These gilts may be bred in November and December 



66 SUCCESS WITH HOGS 

and if their litters prove to be as desired, they may be 
retained indefinitely as brood sows. However, gilts 
sometimes do not prove to be ideal brood sows until their 
second litters, so all gilts that are ideal of conformation 
should not be discarded even if they do fail to farrow 
many pigs the first time. 

The breeding herd should be selected so that the main 
dependency be upon tried and aged brood sows, their 
places when discarded being taken only by proven gilts. 
By this practice the vitality, health and general thrift 
of the herd will be of a much higher degree, while the 
continued practice of breeding young and untried gilts 
only, and of marketing them after they have farrowed but 
one or two litters, is one of the surest causes for low 
states of vitality, thrift and type and of many prevailing 
fatal diseases and ailments so disastrous to both herd 
and hog men. 



CHAPTER XIX 

IN-BREEDING, LINE-BREEDING AND OUT- 
CROSSING 

Broadly defined, in-breeding is the mating of animals 
of a close degree of relationship. The term " in-breed- 
ing " usually means the mating of brother and sister, or 
that of a parent with the offspring, while " line-breeding " 
means the mating of animals not so closely related, but 
those of an unbroken line of relationship and ancestry 
coupled together with infusions, or mixed strains of 
families unrelated, or more plainly speaking, " in-breed- 
ing " means the mating of animals of a similarity of 
ancestry of about 50 per cent or more identical, while 
" line-breeding " may be defined as the mating of animals 
of approximately 25 per cent identical, as grandsire to 
granddaughter, uncles to nieces and second cousins. 
Line-breeding also means the annual succession of sires 
that trace back to a same family. 

Out-crossing, broadly, means the breeding of animals 
of the same breed, but of different families. This prac- 
tice is the cause of many failures, for oftentimes the pre- 
potency, blood lines and conformation are so antagonistic 
to good breeding laws that they will not " nick " properly. 
Good results are obtained by some breeders who, before 
attempting the experiment, make an exhaustive study of 
the ancestry, prepotency and conformations as far back 
as available, and even then reach results often almost as 
bad as if they had crossed breeds, rather than families or 
types of breed. 



68 SUCCESS WITH HOGS 

The success of line-breeding lies largely in the general 
high quality and prepotency of the standard bearer and 
his chief lieutenants, for instance, that of Tom Corwin 
2nd and his renowned sons, also Chief Tecumseh 2nd, 
Longfellow and their many prominent show and breed- 
ing boars. N. H. Gentry, through many studious years, 
has successfully controlled the system of in-breeding in 
his herd so that he has not been forced to purchase 
a boar outside to use in his herd for almost thirty years. 
However, this does not mean that in-breeding is ad- 
visable or practical for all hog breeders, for even in the 
hands of master breeders it has produced the most seri- 
ous failures, sometimes destroying the general utility and 
often the thrift and health of the entire herd. 

While no doubt in-breeding aids to promulgate and 
perpetuate many highly desirable qualities of certain pre- 
potent individuals and families, the practice, generally 
speaking, is but the playing with fire in the hands of the 
novice or every-day hog man. 

One of the basic principles of success in the practice of 
in-breeding or line-breeding is of never mating animals 
that have the same serious defects of conformation, but 
the mating of those that are strong in certain points of 
conformation wherein the other animal is weak, and of 
those that have in common the same high excellence of 
desirable points of conformation without any serious 
faults. 

The mating of animals having similar strong and weak 
points has a tendency to intensify the same points of 
strength and weakness, hence in order to build up a fam- 
ily herd of swine of highly desired qualifications, all weak- 
nesses must be remedied by mating with animals strong 
in these particular points. Always remember that in- 
breeding intensifies faults as well as good points. 

Success follows best the studied efforts of line-breed- 



IN-BREEDING AND LINE-BREEDING 69 

ing rather than of in-breeding or of unwisely selected 
out-crossing. Line-breeding is the safe, conservative 
method, between the extremes of out-cross and in-breed- 
ing. It also intensifies excellence or faults, but this 
method permits the correction of the latter better, as the 
infusion of the blood of other animals for correction is a 
much slower process, and when employed in herds of high 
excellence of all breed qualifications, its fruits generally 
show the wisdom of its practice. The infusion of any 
direct out-cross in the herd oftentimes proves as disas- 
trous as the failures of too close in-breeding. 

Practically all successful breeders of live stock em- 
ploy the principles of line-breeding coupled with a few 
dips into in-breeding, with occasional infusions of dis- 
tinct out-blood. Generally speaking, breeders that prac- 
tice out-cross breeding indiscriminately have disastrous 
results, although some crosses may produce individuals 
of high merit, the next may bring the undesired con- 
glomerate results. In fact, the only road to success lies 
through breeding and building up through individuals of 
families of the same blood lines. 



CHAPTER XX 
THE IDEAL BIG TYPE 

Type in porkers is the result of evolution of breeding, 
market, climate, foodstuffs, cost, profit and the breeder's 
fancy. In evidence we find all of our high standard 
breeds and types originating back to the primitive or wild 
hog. While a few of these breeds are distinctive ex- 
ponents of a certain type, the great majority are sub- 
divided into many different types, each type being more 
or less analogous to all, and each having its own peculiar 
and distinctive superiority of worth and usefulness. 

The question of ideal type in any breed is controlled 
largely by the general purpose and utility of that par- 
ticular breed. Should the type be lard, the breed's suc- 
cess lies along the proven ideals of conformation for this 
type, and if it be bacon, the ideals for that type hold 
true. The popularity of any breed depends largely upon 
its type possessing adaptability to meet and fulfill the 
general demands of pork producers and consumers. The 
high and low points of the popularity of any breed are 
always marked by its high or low standards of merit and 
quality, or plainly speaking, its adherence or departure 
from the pork producing type. 

The lard type breeds first gained public recognition as 
distinctive breeds mainly from their size, adaptability to 
the corn belt feeds and climate, prolificacy, easy feed- 
ing and quick maturity. These breeds, by the aid of 
many " master-minded " constructive breeders through 
the sixties and seventies, were placed upon the highest 

70 



THE IDEAL BIG TYPE 71 

pedestal of fame, which prestige they enjoyed undisturbed 
until their form and utility began to favor that of the 
small or exclusive lard type, which was further augmented 
by " exploiters," rather than breeders, until a drastic 
change of type became necessary to save them from losing 
position. How well the breeders of today have succeeded 
is evidenced by the return wave of the big types' popu- 
larity and their general adoption by breeders and feeders. 

Practically every breed of swine is subdivided into 
types, and the popularity, especially of the larger types, 
depends much upon their ability to furnish practically 
any form of pork products of the highest quality in the 
shortest period with high profit. Full matured, big type, 
breeding boars and sows should not be considered ideal 
market hogs, themselves, but as the pork producing ma- 
chines which will make market pigs anywhere from six 
months to a year old that will top the market in any 
season. The selection of breeding animals is much simi- 
lar to that of grains. For example, even when the largest, 
best ears of corn are planted, the field will still yield many 
common ears and nubbins. The reason is that retro- 
gression is manyfold stronger than progression. Hence, 
the best and biggest must be used for seed purposes, to 
even hold the advancement made in generations. 

The general analysis of each type and its concrete 
worth and results reveals the fact that no certain type 
alone can or has achieved entire success and that due 
credit must be given to each and all, not so much sepa- 
rately, but mostly in combination. A close study re- 
veals that the greater credit is due to the type that is 
somewhat similar in size to the early-day Poland-China, 
possessing the present high standards of the big type pork 
producing animals. Assuming the foregoing to be true, 
our ideal of standard for " Big Type " breeds should be 
aligned for a type that may be properly termed as the 



72 SUCCESS WITH HOGS 

" Big Combination Type," one which embraces the most 
desirable qualifications and rejects much of the unde- 
sirable ones of the big, the medium, the breeders', the 
packers', the farmers', the feeders' and the show yard 
types. 

Success in all breed undertakings depends largely upon 
the degree of power with which Nature has endowed 
the hogs and how well it is used. Most prominent 
of these are positive and negative forces, represented in 
the different breed conformations or types, by the big or 
small, the slow or quick maturing, and other contrasting 
qualifications which are the " keys " that " constructive 
breeders " use to build, improve or evolve any desired 
type or breed. Constructive breeding creates and con- 
trols largely the success and destiny of types and breeds, 
but breeding alone will not construct or hold type, as 
much depends upon feeding and care ; for retrogression 
of size, maturity and prolificacy is especially rapid in any 
breed or type when the feed and care is of a nature con- 
trary to the best development. 

To promote and aid retention of size, prolificacy, vi- 
tality and maturity, the foodstuffs of " Big Type " hogs 
should always be of a developing nature, — a ration 
largely of legumes, pasturage, coupled with wheat, oats 
or barley foodstuffs, with but a small ratio of corn or 
heating foods. The essentials for growth and develop- 
ment are the muscle and bone building foods, analyzing 
high in proteins and mineral elements, — the limes, phos- 
phates and potashes are basic for fullest development of 
all plant and animal life. 

Without condemning or favoring any certain type as 
representative of the " Big Type," an ideal lineation of 
type is submitted that was set up to " shoot at " by an 
old time breeder and successful showman, a breeder who 
is generally accredited with being the real originator of 



THE IDEAL BIG TYPE 73 

the present day " Big Type " Poland-China, a " con- 
structive breeder," whose motto always was " to breed 
the kind good enough for the farmer and pork producer." 
The following is an outline of his ideal of type for a pork 
producing animal, irrespective of breed, white, black or 
red. A close study will reveal the objectionable and 
recommendable characteristics of many individuals of our 
present accepted big and medium types, and can be made 
to apply to any of our present day lard breeds. 

THE IDEAL BIG COMBINATION TYPE 

Head — Medium size, broad, slightly short, plain faced, taper- 
ing evenly to end of nose, surface even and smooth. Objec- 
tions — Long or narrow between eyes, too coarse or uneven, too 
short or snub nosed. 

Eyes — Full, expressive, prominent, clear, free of surrounding 
wrinkles. Objections — Dull, weak or narrow between, blind, 
fat covered or too small. 

Ears — Medium size, attached to head with short, firm knuckle ; 
free and easy action, well controlled, medium thin and soft. 
Objections — Too large, coarse, floppy, drooping, big knuckled, 
thick or too small, fancy or unproportioned in size or contrary 
to breed. 

Neck — Full, wide, medium, short, even, well arched, rounding 
with due regard to sex. Objections — Long, thin, flat, shallow, 
drooping, uneven, wrinkled or creased. 

Jowl — Medium full, broad, smooth, firm, carrying fullness 
well back to shoulder and brisket. Objections — Too large, 
loose, flabby, wrinkled or thin, and not carrying fullness back 
to connecting points. 

Shoulders — Broad, oval on top, even with back line and neck, 
carrying good evenness of width from rib-line to line of belly. 
Objections — Narrow at either top or bottom, creased, un- 
even width or depth, disproportionate sizes or excessive shields 
or development of lower part. 

Chest — Large capacity, of good width, depth and fullness, 
showing an even under-line and of giving plenty of room for 
vital organs. Of good heart girth and good width between fore 
legs. Objections — Narrowness, lack of depth of fullness, 
tucked up behind fore legs, small heart girth or narrowness be- 
tween fore legs. 

Back and Loins — Straight or slightly arched, good breadth, 
carrying same width from shoulder to ham, smooth, even surface 
free from lumps or creases, showing well sprung ribs that fill to 



74 SUCCESS WITH HOGS 

a straight edge, laid from point of shoulder to point of ham, 
shorter than lower belly line, but permissibly a trifle higher at 
loin than at shoulder. Objections — Narrow, shed-roofed, sway 
backed, creased, wrinkled or humped, uneven in width or full- 
ness, not connecting evenly with other parts. 

Sides and Ribs — Full, smooth, of good depth and length, firm 
and free from wrinkles, carrying size down to belly line ; ribs 
well sprung, of good length and in line with shoulder and ham, 
altogether giving a slightly rounded square form and of carry- 
ing a high per cent of loin, bacon and ham meats. Objections — 
Side flat, flabby, thin, tucked up, uneven or creased surface; ribs 
too short, flat or weak, lack of rounded spring at top or bottom, 
lack of length or width, not in alignment with points of shoul- 
der and ham. 

Belly and Flank — Belly line, straight with fullness and width 
having ample room for digestive organs. Objections — Belly 
line uneven, narrow or sagging, flabby, pinched or tucked up, 
flank cut up too high. 

Ham and Rump — Hams, full, long and deep with good width, 
extending well down to hock, fully developed above, very wide 
at point of hip, tapering toward the hock; round and plump in 
appearance, symmetrical with connecting points. Rump, round- 
ing and sloping gradually from loin to root of tail, well devel- 
oped, upper part symmetrically connecting with ham, back and 
loin. Brood sows should be of greater width through the hams 
than through the shoulders. Objections — Ham, too short, nar- 
row, round, slim, undeveloped, unshapely or cat-hammed, lack- 
ing width, or cut up too high; rump, too narrow, too steep, 
sharp or too peeked, unfilled, or uneven with connecting points. 

Feet and Legs — Medium length, straight, wide apart and 
squarely under body, tapering down to hoof ; of fine texture, 
firm, and round below knee, with short pasterns, set nearly up- 
right, over short, tough, firm feet and hoofs, free of defects and 
standing well up on toes. Objections — Legs too long, slim, 
coarse, and not tapering in size from body to foot, too light 
muscled, long, weak or crooked pasterns, legs set too close, 
hocks out of line, hoofs too long or weak, crooked, spraddled, 
broken down or turned-up toes. 

Tail — Of medium length and thickness, tapering to bush, well 
set on, carried with style, smooth having medium brush. Objec- 
tions — Coarse or too long, small or too fine, short, crooked or 
stubby, ropy, uncurled or too bushy. 

Coat — Fine, straight, smooth, close lying, body fully covered, 
evenly distributed, excepting underline. Objections — Hair too 
coarse, bristly, harsh, rough, dead-like, wavy or curly, with 
swirls, standing up unevenly distributed, too fine or insufficient 
in quantity. 

Color — Conforming to breed. Objections — Not conforming 



THE IDEAL BIG TYPE 75 

to breed or having pronounced signs of "breeding back" in 
color or markings. 

Sise — Large for age and condition ; quality must accompany 
size, animals having extraordinary size, bone, weight and ma- 
turity, along with high pork production stand pre-eminent above 
others ; breeding animals should be fully developed and weigh at 
least seventy-five per cent of show form weight. Two year old 
show boars should weigh from 700 to 1000 pounds; two year 
old show sows from 550 to 800 pounds ; yearling sows, 400 to 
600 pounds ; yearling boars, 550 to 700 pounds ; senior yearling 
boars, 600 to 800 pounds ; senior yearling sows, 500 to 700 
pounds ; under one year boars and sows, 400 to 500 pounds, ap- 
proximately according to exact age, feed and other controlling 
conditions. Objections — Overgrown, gangley, too coarse, un- 
symmetrical, "wolfy" or "wild hog," angular, sun-fish shaped 
or hard maturing, too fine, small boned, short, stubby, chubby, 
undersized, too quick and small maturity. 

Action and Style — Action vigorous, easy and graceful, style 
attractive with good high carriage. Objections — Sluggish, awk- 
ward, waddling gait, lazy or low carriage. 

Condition — Healthy, flesh evenly laid on, soft and mellow, 
free from wrinkles or lumps, scurf, sores or scales of good easy 
feeding qualities. Objections — Unhealthy, flabby, creased or 
lump-fleshed, too fat for breeding, poor feeders, serious physical 
defects, harsh coat, scabby skins or otherwise showing bad con- 
ditions. 

Disposition — Quiet, responsive to good treatment, natural good 
exercisers. Objections — Wild, cross, restless, stubborn, or too 
sluggish. 

DISQUALIFICATIONS 

Form — Too large, sun-fish shaped, shed roofed, too coarse or 
too small, of extreme narrowness between eyes or of chest, 
drooping ears that impair the sight, or extremely small or fine up- 
right ears. Weak, broken in two or sway-backed, crooked or de- 
formed legs, bones too soft, spongy or too small. Broken down 
pasterns or feet, deep creases back of shoulder on back or sides, 
or any serious deform'ty or defect not desirable to transmit to 
offspring. Sise — Overgrown, gangley, monstrosities, or small, 
short, prematurely maturing or only of extreme advanced ages. 

Condition — Excessive fat, barren, deformed, diseased, blind, 
swirls or curly coated, or of evident hard feeders, or of too slow 
maturity. 

Pedigree — Ineligible to record or scoring less than seventy 
per cent. 

Color — Radically different from that of ideal or having ten- 
dency to breed intermittently. 



j6 SUCCESS WITH HOGS 

CONCLUSIONS 

Hogs are produced for pork products and profits. 
The well finished 175 to 300 pound hogs cut up for pork 
products of the highest desired qualities. The 600 to 
1200 pound hogs are not desirable for pork purposes. 
Small sized and boned, quick maturing hogs will not 
produce desirable pork animals as rapidly, profitably nor 
so opportunely as the big types. 

The big framed hog will produce the desirable weight 
and quality pork hogs in the least possible time at the 
least cost and with the most profit, and at the same time, 
hold much more of the powers of prolificacy, vigor, scale, 
utility, etc., against the even downward influences of ret- 
rogression than will the smaller types. This accounts 
for the choice of the big type by practically all breeders 
and feeders. 

Do not construe this to mean that the " Bigger the 
Better " nor " No matter how big so they have quality." 
All breeding animals necessarily must be big, as they are 
the " Seeds " to produce pork hogs with, but the mistake 
can be made by attempting to breed hogs of the " Ele- 
phant " or " Prehistoric animal type," just as well as by 
using the " Dinkys." The extremes should be avoided. 
The best big types are the ones that grow naturally big 
on the home grown foodstuffs with average good care 
and have a good " Big Type " ancestry. 

There are three prominent types of big types, — the 
" Natural Growths," of good bone, scale and general 
utility ; the " Artificials," being of fair bone and scale 
fed and fattened to immense weight and size ; and the 
" Mastodons," freakish in height, length, bone and gen- 
eral conformation. 



CHAPTER XXI 
THE BREEDER'S TYPE 

The Breeder's Type should represent the highest ideals 
of any breed. All breeding animals should possess great 
scale, vitality and a conformation highly indicative of 
ideal for great promise in reproduction, and to be prac- 
tically free from any serious defect. They should not 
be put into service until matured. The continuous prac- 
tice of breeding immature boars and gilts will result in 
low, weak vitality, uneven sized, unthrifty and low power 
disease resistance litters of pigs. 

None but the best should be retained as breeders. 
The practice of selling the big, well doing gilts and keep- 
ing the runts, bad doers and survivors from the ravages 
of cholera and other diseases leads but to ruination of 
type, breed production and profit of that hog herd. 

The following is an outline standard of points for an 
ideal breeding animal, especially of the lard type. 

Sise — A most important essential. Very large for age. Well 
developed and accompanied with considerable quality. Two 
years and over boars should weigh 700 to looo pounds in show 
form and from 450 to 800 pounds in breeding form. Year- 
ling and senior yearlings should weigh 500 to 900 pounds 
in show form and 350 to 700 pounds in breeding form. 
Boar pigs should weigh at least 200 pounds before they are used 
in service. Two years and over sows should weigh from 600 to 
800 pounds in show form and from 350 to 700 pounds in breeding 
form. Yearling and senior yearling sows should weigh from 
450 to 700 pounds in show form and from 300 to 500 pounds in 
breeding form. All gilts and under year sows should weigh at 

77 



78 SUCCESS WITH HOGS 

least 200 pounds before they are bred. The increase of weights, 
especially of the minimum ones, when accompanied by quality 
and high breeding conformation is more recommendable. 

Back and Loin — Broad, well arched, carrying an even width 
from shoulders to ham without depressions or lumps. The 
loins should show high development. Very full and wide. 

Sides and Ribs — The sides of good depth, even, smooth, of 
good length, showing fullness and good capacity for digestive 
and reproductive organs. Ribs well sprung, both top and bottom 
of good length and in line with shoulder and ham. 

Belly and Flank — Belly broad, straight and full, showing a 
good capacity for digestive and reproductive organs. Under- 
line straight flank well let down. Belly neither flabby nor sag- 
ging and having at least ten well developed teats, and no more 
than fourteen. 

Ham and Rump — Ham broad, full, deep and good length and 
width, fully developed, extending well down to hock, tapering 
down from the widest point through the hips and symmetrical 
with all connecting points. The rump rounding and sloping 
gradually from the loin to root of tail. All breed animals should 
show high development in the chest, back, loins and hams. 
Brood sows show greater width through the hips than through 
the shoulders. Rough, big shouldered, masculine appearing sows 
are rarely ever good brood sows. Boars should show mascu- 
linity in both head and shoulders. 

Chest — Large and of good width between the fore legs, of 
good depth and showing a full even underline and capacity for 
the heart and lungs. Free from creases, tucked or cut up 
features and to measure in girth about that of the loin. 

Feet and Legs — Of medium good size and length, straight 
and tapering from top end to hoof, set wide apart squarely under 
the body, well muscled above the knee. The bone of a firm 
texture and of round shape below the knee. The pastern 
short, nearly upright, with short tough feet and hoofs, free from 
defects and standing well up on toes. 

Condition — Healthy and of good vitality in good flesh, slick 
coated, clean skinned and free from wrinkles or lumps. Neither 
excessively fat nor thin. 

Disposition — Naturally quiet and easily handled. 

Action and Style — .Attractive and of free, easy and graceful 
carriage. 

Quality — General fitness for purpose and high character of all 
points and parts, especially as a breeder and producer of highly 
desirable pork animals. 

Head — Medium large, broad between the eyes, tapering to 
end of nose, of fairly good length, rather straight faced, clean 
cut and not too short or dish faced. Shape of head is indi- 
cative of the power and state of vitality and breeding. 



THE BREEDER'S TYPE 79 

Eyes — Full, expressive, clear and unimpaired. 

Ears — Medium, good size, clean, rather thin and well mus- 
cled, firmly attached and well controlled by animal. Not too 
coarse, lopping, too large or too fancy. 

Neck — Medium good length, good depth, the top slightly 
rounded and arched, even, smooth without wrinkles or lumps, 
well connected. Boars should show considerable fullness de- 
noting masculinity. 

Joivl — Fairly full, firm and smooth, neither over- nor under- 
developed. 

Coat — Fine, straight, smooth and evenly distributed. 

Color — Near ideal of breed. 

Tail — Medium length and size, tapering and carried with some 
style. 

Symmetry — A close similarity and regularity of form and 
shape of all parts of both sides of the body, making each side 
an almost exact counterpart of the other. 

DISQUALIFICATIONS 

Tmmatured, undersized form, contrary to sex, excessive fat, 
barrenness, blindness, too chubby, too quick maturing, too hard 
feeding and too long maturing, diseased, hard skinned or harsh 
coated bad feet, small number of teats, or having any serious 
feature or ailment that might affect usefulness as a breeding 
animal. 



CHAPTER XXII 
THE BACON TYPE 

To meet the growing demand for leaner pork products, 
especially of bacon for export demand, the following 
breeds are meeting with popularity in furnishing these 
desired products: the Berkshire, the large Yorkshire, the 
Tamworth and the dual-typed Hampshire or thin rinds. 
The growthy, ideally fed 150 to 225 pound pigs of the 
big type lard breeds are also heavy producers of the 
highest quality bacon products. Strictly speaking, bacon 
breeds are a distinct type whose conformation is as fol- 
lows : 

Size : large. 

Body : long and deep. 

Back : slightly arched, medium breadth. 

Loin : strong and full. 

Ribs : well sprung. 

Hams : well developed at top. 

Shoulder: good size and smooth. 

Head : rather long and plain 

Nose : tapering. 

Jowl : clean cut. 

Ear : medium large. 

Legs: medium length, bone good size, standing up 
straight. 

Their ideality conforms closely to that of the natural 
grown hog reaching back towards the primitive. It is be- 
lieved that hogs of this type fed and cared for properly, 

80 



THE BACON TYPE 8i 

to perpetuate themselves, possess the highest states of 
vitaHty and proHficness of any breed. 

The highest quaHty bacon products are secured from 
pigs weighing from 175 to 225 pounds. 

Denmark, Great Britain and Canada have developed 
these breeds to their highest states of perfection, while 
the United States from the prevalence of corn and other 
fattening foods, coupled with the lard type's ability to 
produce greater gains of weight and profit, has not until 
late years accepted the bacon type very seriously. Many 
packers do not recognize that there is a distinct Bacon 
Type. Regardless of this, the bacon type is here, and 
its popularity will grow each year, as the present and 
future factors of successful pork production demand a 
more equal recognition of type, and considerably more 
attention to the production of the naturally grown, big, 
healthy bacon type hogs. 



CHAPTER XXIII 
THE LARD TYPE 

The lard or fat type is more representative of the 
American hog, which is primarily produced for its meats 
and fats. 

The Big Type Lard Hogs are also dual purpose to a 
certain degree, but where corn is the staple, they are 
usually developed and fattened to their highest possible 
states as meat and lard producers. The lard type also 
represents closely the packers', farmers' and show types, 
and constitutes by far the greater part of the total of 
hogs produced and slaughtered in America. In con- 
formation they should be of fair size, possessing a good 
strong frame and bone to carry their great load of highly 
carried meats and fats. It is essential that they have a 
good capacity for, and well developed vital and digestive 
organs. 

The lard hog is generally produced and fed under 
high pressure, hence every part of him should be of a 
nature to harmonize and aid in producing the limit. The 
lard type is denoted by compactness of body, short, well- 
boned feet and legs, broad, well-covered backs, heavy 
hams, deep, well-filled sides, fairly heavy shoulders ; head 
fairly short, tapering rapidly to nose ; jowl rounded and 
full ; neck full, ears rather small and fine ; disposition 
rather quiet, contented, and easy-feeding and rapidly- 
maturing qualifications. 

The leading exponents of the lard type breeds are the 

82 



THE LARD TYPE 83 

Poland-China, Duroc-Jersey and Chester White ; the 
Spotted Poland-China, Essex and Cheshire are also lard 
types, and the Berkshire and the Hampshire or " thin- 
rind " also qualify as belonging to this type. 

The finished lard type hogs range in weights from 
225 to 300 or 400 pounds when marketed, to furnish 
meats of the highest quality. 



CHAPTER XXIV 
THE PACKER'S TYPE 

The packers do not favor any certain breed or type, 
favoring neither color nor breed. Their choice is de- 
termined largely by the actual performance of the hog 
in cutting up a high percentage of high value products, 
with the minimum of low wastages. Pedigree or popu- 
larity does not bear any influence either, except wherein 
they promise high results in yielding qualities. The 
high grade, low grade, or cross breeds that can furnish 
the desired products look just as good to the packing 
house buyer as the most fashionable pedigreed hog. 
Thus, the hog market becomes the supreme and final 
court where the worthiness of every hog is measured by 
supply and demand. And be they black, white, red or 
spotted, their individual fitness to make the packer money 
determines and fixes their value. 

One of the leading packing firms makes the following 
suggestions to those raising hogs for the packing houses : 

" All of the recognized breeds are good. There is not 
a standard breed of hogs from which market toppers 
cannot be raised by the man who knows how to raise 
hogs for profit. There are good and bad in all breeds. 
The Berkshire makes pork of high quality. It is pre- 
potent, so that it makes a desirable cross with grade or 
common sows and it is fairly prolific. The Poland-China 
is of the first rank as regards early maturity, and pure 
bred boars of this breed are used quite generally for 

84 



THE PACKER'S TYPE 85 

crossing with common sows. As a feeder the Chester 
White ranks high. They are prohfic and the quality of 
the pork is good. A superior point of the Duroc-Jerseys 
is their early maturity. The breed is also noted for its 
prolificacy and pigs from common sows sired by Duroc- 
Jersey boars feed well. 

" All of the above popular breeds are of the American 
or lard type of hog. The Hampshire breed is usually 
classified as a lard type by some authorities and as a 
bacon type by others. This shows that it is superior in 
that it can be fed to produce either character. If the 
Hampshire is persistently fed corn for several genera- 
tions it loses much of its bacon producing character and 
becomes a fat hog. The breed is also noted for its 
fecundity, litters of ten and twelve pigs being the rule. 
Among the bacon breeds the large Yorkshire is superior. 
The boars of the breed are prepotent and cross well, and 
the sows are prolific. The Tamworth is also a large 
breed and ranks high as a bacon hog. Their fecundity 
is a striking feature. The breed is probably unsurpassed 
in this particular and the sows are good mothers." 

Uniform Loads Bring Premium Prices: Loads of 
hogs having uniformity as regards quality, finish, breed, 
color, size and type bring better prices than do mixed 
loads. 

" The farmer who contemplates raising pure bred swine 
for breeding should study all of the breeds, their good 
points and bad points. He should study his own condi- 
tions, such as climate, feeds that can be produced, etc. 
Also, he should study the markets and make a determined 
effort to understand the points which go to make a mar- 
ket hog. After this preliminary course in * hogology,' 
he may be considered competent to select his own breed. 
However, the man who is already a hog raiser may say, 
' I am perfectly aware that my sows are not of the right 



86 SUCCESS WITH HOGS 

type, but they are all young and I do not want to sacrifice 
them.' Such a man need not despair. A pure bred boar 
of the right type, and one which is especially good in the 
points where the sows are deficient will soon correct the 
difficulty. The raising of pure bred or registered pigs 
for market cannot usually be done with profit, but there is 
no breeder with more than two or three grade or com- 
mon sows who should not have a pure bred boar." 

Good Sires Improve the Herd: " It is not necessary to 
have a Masterpiece, or an international prize-winner, a 
Chief Perfection or a Colonel M. Everybody knows 
that the sire is half of any herd. He is more than that, 
for if sows are selected from animals raised on the farm, 
the sire is half of the first generation, three-quarters of 
the second, seven-eighths of the third and so on. Fur- 
thermore the character of the sire influences so many 
more pigs than does one dam, that it is not only impor- 
tant but necessary to have the sire better than the dam. 
If a pure bred boar is used he is almost sure to be pre- 
potent over the grade or common sows and if the prac- 
tice is continued for but six generations, only one and 
one-half per cent of the original unimproved blood will 
remain. The farmer who has only a few sows and feels 
that he cannot aflford a pure bred boar, can usually find 
one or more neighbors in the same fix who will gladly 
join together to buy one. If the sows generally are poor 
in the ham let the boar be especially thick and full there. 
If the loin is not well covered the sire should be especially 
superior in the back; and if the sows are not prolific let 
the boar come from a family that is noted for its fecundity 
and let the boar be one of a large litter. The sow he 
serves will then show an improvement in this particular 
over their dams." 

The following is a broad description of the packer's 
type. The head, rather small, and in proportion to body ; 



THE PACKER'S TYPE 8^ 

ears, of medium size and of good breadth between eyes ; 
face and jowl, clean cut; nose, medium and tapering to 
the end ; neck, rather short, with shoulders wide and 
full. Back and loins, full, even and wide, connecting 
evenly with shoulders and hams. Sides, long and deep 
with well sprung ribs. Heart girth, equal to that of loin. 
Good width between both fore and hind legs, showing 
good capacity for vital and digestive organs. The pre- 
ponderance of meat development being of high carried 
meats, especially of the hams, loins and bacons, with the 
minimum of low down meats and fats in the jowl, shoul- 
der and belly line, and showing a low dressing wastage. 

While it is recognized that good, firm bone is essen- 
tial to properly develop and carry the animal from farm 
to killing floor, this quality becomes objectionable in 
those that are extremely coarse boned, rough, heavy 
shouldered, jowled, big bellied, low fleshed and fattened, 
having a high per cent of flabby soft meats and fats. 
These are termed as " low dressers," from having a high 
wastage in dressing. Rough brood sows, stags, and un- 
finished hogs are examples of this class. 

The packer's choice is also controlled to some degree 
by the consumer's demand, which changes in accordance 
with season, and other factors. The packers, broadly 
speaking, classify hogs in accordance with the pork 
products that they furnish. The range of weights aver- 
ages as follows : 

Prime Heavy Hogs 3Cx>-400 lbs. 

Heavy Butchers 260-300 lbs. 

Medium Butchers 225-260 lbs. 

Light Butchers 175-225 lbs. 

Pigs 80-120 lbs. 

Prime Heavy Hogs: As the name implies, prime fin- 
ished hogs usually weigh 300 to 400 pounds. They are 



88 SUCCESS WITH HOGS 

usually barrows, and from lo to i6 months old. They 
represent practically the highest limit and form of hog 
fattening possible to obtain without getting them too fat 
and coarse for the best market demand. 

Heavy Butchers: Broadly defined, the smooth, heavy 
or heavy loin hogs are either barrows or sows that are 
smooth and prime, well finished, having 3 to 4 inches of 
back fat, weighing from 260 to 300 pounds. 

The Medium Butcher Hogs are those weighing from 
225 to 260 pounds, smooth and well formed, having 2 to 
4 inches of firm lard back fats. 

Light Butcher Hogs: As the term implies, this cov- 
ers hogs of a weight and certain conformation best 
adapted to furnish fresh pork cuts. The 175-225 lbs. 
smooth firm fleshed barrows, having from 2 to 3 inches 
of clear white back fats, are highly desirable, and the 
180-210 pounds, smooth, well finished loined and back 
fatted barrows and clean sows are widely used by the 
packers and butchers for fresh pork products as loins, 
butts, shoulders, and for fancy smoked products, as hams, 
shoulders, bacons, etc. 

Packing Hogs: All hogs of mixed weights that are 
too coarse in quality, of too rough a conformation, un- 
even, or of too soft, flabby, low quality flesh and fats to 
be used to secure the above desirable, high class fresh 
or smoked products, are termed as packing hogs, and are 
graded into certain cuts after they are butchered, but the 
greater bulk of packing hogs are packed as dry salt and 
pickled pork. One--half of all hogs slaughtered are classi- 
fied as packing hogs. 

The heavy packing hogs are mostly old brood sows, 
stags, grassy and unfinished hogs, weighing from 275 to 
400 pounds and over. This class produces the lowest 
quality and priced packers' pork products. 

Bacon Hogs are those that are suitable primarily for 



THE PACKER'S TYPE 89 

sugar-cured, breakfast bacon bellies and English meats. 
The leading qualities of bacon hogs are long, deep, smooth 
sides, with a light, even covering of fat over the entire 
carcass, especially on the back and sides. The hams are 
full and lean, and shoulders light and smooth, flesh firm, 
fats solid. The range of w^eights run from 90 to 170 
pounds dressed, but those weighing from 120 to 150 
pounds dressed are usually most desirable. They con- 
sist principally of barrows, but smooth clear sows of 
these weights of high quality and finish are also used. 
Only a very small per cent of hogs slaughtered can be so 
graded. The products made from them are known as 
" Cumberlands," " English Middles," " Domestic, Break- 
fast Bacon Bellies," long and short cut hams. 

Bacon Hogs vary in grades, as " Choice," " Good " and 
" Common." The Choice being evenly fleshed cover, 
with a smooth evenly distributed layer of firm white 
fat, being from 1^4 to 2 inches over the back. This 
grade furnishes the " Cumberlands," " Wiltshires," " Staf- 
fordshires," " English," " Back Bellies," and fancy break- 
fast " Bacon Bellies." The " Good " are those that lack 
the prime finish of the choice in one or more essentials. 
They usually average from no to 170 pounds. They 
furnish much the same cuts as the " Choice," but of a 
slightly inferior quality. The " Common " are those 
below the average in finish, weight and quality, generally 
averaging from 90 to no pounds dressed. 

Shippers are similar to Butcher Hogs in shape and 
quality, but are lighter in weight and are not generally so 
well finished, having a moderate covering of fat and but 
very little leaf fat. Compared with Bacon Hogs, they 
are shorter and thicker bodied, having deeper fats and 
heavier jowls. They usually weigh from 100-160 pounds 
and are dressed head on. Their chief use is for fresh 
retail trade. 



90 SUCCESS WITH HOGS 

English Bacon Hogs are light weight hogs having long, 
deep and smooth sides, with a light but even covering of 
fats, especially over their sides and back. The quality 
of their flesh and fats is very high, showing firmness and 
whiteness of fats and skin. The hams full, shoulders 
light and smooth ; sides of good length, full and even, 
cutting as strips of bacons having the highly desired 
streaks of fats and leans. In fact, the term " bacon 
hogs " on the markets today as far as domestic bacon is 
concerned, is a misnomer, for approximately only ten per 
cent of the light weight of a hog can be turned into what 
is known as fancy Breakfast Bacon. 

The difference in per cent of bacon between a so- 
called lard type and bacon type is so small that scarcely 
any premium could be paid for live hogs for bacon pur- 
poses only. On the other hand, Export Bacon consists 
of a very large percentage of the hog's carcass. The 
" Cumberland Cuts " and " English Middles," and " Dub- 
lins " are the main export bacon cuts. The Cumberland 
cut is practically the whole side, excepting the jowl, 
spare ribs, and ham. 

Pigs: Pigs embrace practically all hogs weighing under 
I20 lbs., and less than 6 or 8 months of age. While the pig 
should weigh around lOO lbs. at 4 or 5 months, the great 
majority do not until 6 or 8 months of age, as the most 
of young pigs are forage raised ; hence the quality and 
weight classify pigs more than does age. 

The desirable points of pigs are smooth bodies with 
light colored flesh and thin clean skin. The extreme 
thin, coarse or staggy pigs are classed as " throw outs." 
Pigs weighing from 80 to icx) lbs. are cut up for fresh 
meat trade into pork chops, steaks, roasts and boiling 
meats. Pigs weighing from 30 to 100 lbs. are chiefly 
used for fresh pork trade, as pork chops, steaks, etc., 
while the pigs weighing from 15 to 30 lbs., commonly 



THE PACKER'S TYPE 91 

known as " sucklers," that are smooth and fat, are called 
" roasters," the most desirable weight being 15 to 20 
pounds. 

The majority of pigs going to market are shipped on 
account of fear of disease, scarcity of feed, or oversup- 
ply. The majority are purchased by feeders, hence pigs 
as a class are not recognized as staple " porkers " by the 
packers. 

Roughs or "Throw Outs" are the hogs lacking so in 
condition, form and quality that they are too coarse to 
grade. 

Stags are castrated boars, selling with a dockage of 
80 per cent, on account of wastage in dressing and usual 
coarser quality. 

Boars: On account of the sexual odor of their meat 
boars are usually condemned for meat, and bring only 
fertilizer price. Boars should not be marketed. They 
should be castrated and fed until well finished stags. 

Dead Hogs are all those arriving at the yard dead or 
condemned for food purposes. They are tanked for fer- 
tilizer. 



CHAPTER XXV 
SIZE, QUALITY AND FINISH 

While size is commonly accompanied with strong pre- 
potency and vitality, the higher states of quality, prolifi- 
cacy or general fitness as breeders, feeders and pork 
producers do not increase with greater size. It is almost 
impossible to set a certain size or poundage limit for hogs 
of any breed, but most breeders recognize that there ex- 
ists such a limit to retain the essential combined quali- 
ties. 

Most breeding boars begin to lose considerable quality 
when they mature at above 700 pounds in breeding and 
900 pounds in show form, and few boars retain sufficient 
quality to be regarded as exceptionally worthy individuals 
at above 800 pounds in breeding and 1000 pounds in show 
form. While some boars actually do attain 1000 pounds 
or more, and yet retain much commendable qualifications, 
such are very rare despite the advertisements and asser- 
tions to the contrary. The value of such boars is almost 
priceless. 

Size should be made of secondary importance in the 
selection of breeding animals instead of first as practiced 
by many breeders who follow popularity instead of 
striving to build it themselves. While 1000 and iioo 
pound boars make good advertising matter, size unless 
accompanied with considerable quality and free from 
many other serious " big hog " defects will, if indiscrim- 
inately mated for a few generations, develop retrogression 

92 



SIZE, QUALITY AND FINISH 93 

of type and breed, instead of holding or improving it. 
Extreme sized individuals are usually of a slow maturity, 
hard feeders, rough frames, coarse lopping ears, shed 
roofed backs, rainbow back-Hnes, loosely connected, be- 
ing oftentimes practically cut in two, at top or bottom, and 
finish with a surplus of low down and low priced fats. 

The freaks, giants or midgets, of any form of animal 
life, so far as breeding value is concerned, should be 
classed as unnaturals, as they cause retrogression rather 
than improvement of type or breed. Had Nature in- 
tended hogs to be elephantine of size and conformation, 
the primitive hog would have been such and our process 
of domestication would be entirely wrong, but centuries 
of type and breed building proves conclusively that Na- 
ture, domestication and the demands of civilization re- 
quire and favor above all others the big-medium, early 
maturing, well developed and fairly compact formed hog. 

Breeders and showmen attain great sized animals by 
various methods, some grow a big framed hog along 
until about two years of age and then fatten to an im- 
mense weight. Such are really of too slow maturity ; 
while others develop and fatten to the limit a medium 
type hog, perhaps of rather small frame and bone, to a 
great weight. Neither type is really acceptable as they 
really represent the extremes of type in the breed. 
Their real value is for advertisements or as freaks than 
as breeders. The real " Big Type " is the " naturals " 
that are bred big and good and are " good doers " in the 
breeding, feeding and show yard. 

THE SIZE OF BONE 

The size, structure and quality of the bone frame-work 
of hogs is very essential for successful pork production. 
Hogs, possessing good size with well connected frames 
whose bone texture is firm, close and of good strength 



94 SUCCESS WITH HOGS 

are usually of good vitality, health, easy carriage of body 
and natural good grazers and rustlers. The exercise that 
such hogs are enabled to obtain promotes better appe- 
tites, digestion, assimilation, elimination and ultimate 
better health, growth, thrift and finished products. 
The size of bone does not always indicate strength or 
ideality ; while considerable size is necessary, its quality 
becomes paramount. In fact, extreme, large sized, soft, 
spongy constructed bones are more objectionable than 
are extremely small bones of high quality. Generally 
speaking, quality diminishes rapidly when the bones ex- 
ceed 8'' in six months pigs, of' in yearlings, lo" in senior 
yearlings and W in two year old boars. However, 
many individuals possessing high quality still retain a 
good quality of bone, at and above these measurements, 
sufficient to qualify them as breeding animals of high 
merits, but very few can carry this to over an inch ex- 
cess, hence, 12'' seemingly marks the limit of bone size 
in two year old boars. 

The character of bone structure is outwardly evi- 
denced by the shape of the body frame coupled with that 
of the head and legs. The ideal conformation being 
about as follows : head and snout of medium size length, 
and slightly straightfaced ; the feet and legs of medium 
large size, showing a roundness of shape about the pas- 
tern joint, set straight under body and tapering in size 
down from body to the feet. The animal should stand 
up well on the toes without resting on the dewclaws and 
carry the body free, easy and graceful. The coarse, 
crooked, " clydesdale "-shaped leg bones or weak, strad- 
dling, broken down feet and toes are objectionable, if not 
disqualifying. Remember, size only becomes highly 
recommendable when accompanied with good quality 
and without many serious objectionable features. 

The good size and quality of bone is both bred and 



SIZE, QUALITY AND FINISH 95 

fed into the hog. Growing hogs require a larger bal- 
ance of bone building elements in their rations than ma- 
tured hogs, excepting brood sows, especially when preg- 
nant or suckling their litters. It has been determined 
that when pregnant and suckling brood sows are de- 
prived of sufficient bone building elements in their ra- 
tions, much of the bone material contained in their own 
system forms into foetal fluid or milk, so that their pigs 
may receive sufficient bone material. This is one reason 
why many brood sows break down in the back or hind 
parts. The prevention is to feed plenty of high bone 
muscle building foods as alfalfa, oats, bran, etc., and to 
keep for free access a mixture of wood ashes, charcoal, 
lime and salt. 

MEASURING HOGS 

Many breeders place considerable stress upon the large 
measurements of their breeding animals. Large meas- 
urements, like big size, should be accompanied by quality 
so that such may be regarded of value and merit. Other- 
wise extreme large measurements may be a demerit to 
the animal. 

The rules commonly followed in measuring are as fol- 
lows : To find the length, measure the distance between 
the eyes and root of tail. For heart girth, measure the 
distance around the body, just back of the fore legs and 
back of shoulders. For loin girth, measure the distance 
around the body just in front of the hind legs and hams. 
For height, measure extreme height of the arch or top 
of loin above the ground. For bone, measure the cir- 
cumference of the hind leg about midway between the 
hock and pastern joint, this being the largest place of 
the round shaped bone. 

Some breeders wrongfully secure extreme measures 
of length by including the nose and sometimes the tail, 



96 SUCCESS WITH HOGS 

or by holding the tape loosely or taking advantage of the 
position the hog is standing in or of measuring the largest 
part of the place. The correct way is to hold the tape 
tight around the place, with the hog standing in a natural 
position ; not with the head down and back humped or 
head high in air and back swayed. 

QUALITY AND FINISH 

The meaning and application of these terms is seem- 
ingly confounded by many hog men. Quality always 
precedes finish and broadly defined quality describes all 
the qualifications of the animal ; it is the character and 
stamp of excellence of any point or part of the hog, 
either individually or collectively. Thus the qualities of 
the hog embrace all of the following: The breeding — 
feeding — developing — maturing — shipping — show 
ring — and pork producing qualifications. The better the 
animal is in combination of these marks the higher it 
may be regarded in quality. Such quality should be made 
the dominant factor in the selection of all efforts in 
swine production. 

Qualifications of breeding rightfully come first, and 
to further aid the breeder to select and breed wisely, all 
hog record associations should form an Advance Reg- 
istry Asrsociation, somewhat similar to that for dairy 
cattle. From its records the performances of the boars 
as breeders and of sows as mothers of ideal formed, 
healthy, good sized, easy maturing litters, can be used 
as a guide and measuring stick for future efforts. This 
will also aid to cull out the " boom " and " show yard " 
types that often produce retrogression of the pork pro- 
ducing ability and popularity of the breed. While high 
show yard quality is recommendable and needful for 
any breed, it must not be the predominant one ; it should 



SIZE, QUALITY AND FINISH 97 

represent only the highest state of quality and finish of 
an individual of a certain breed. 

The combined high standard of a breeding conformation 
is the most important factor of quality. Of these, pro- 
lificacy ranks first, coupled with prepotency to perpetuate 
high power and state of being. Motherhood, the nursing 
and rearing of 'jood, even sized, healthy litters, follows. 
Of the feeding and developing qualities every feature 
that has a bearing upon the highest ideal should be consid- 
ered, notably the states and power of digestion, assimi- 
lation, easy feeding, rapid and high developing. It 
should be of a type and size termed as the " big, mellow, 
growthy, stretchy, good doing " kind, in conformity to 
that standard of the breed. The shipping qualifications 
of the hog should be such that he could easily carry him- 
self about without much exhaustion and withstand con- 
siderable rough usage and deprivations incident to 
handling and shipping. 

The show ring represents only the highest possible 
states of quality and finish combined, in certain indi- 
viduals, without any serious defects that might be termed 
as a disqualification. Fat, barren, championship show 
hogs are oftentimes fit only for market purposes and 
many show men dispose of them in this manner after 
the season is over. 

The pork producing quality represents first the power 
of production and ultimately the final dress of the hog 
in high finished pork products. This being really the 
object of hog raising, it is of vital importance, second 
only to breeding and prolificacy. The presence of qual- 
ity is generally denoted outwardly by evident health, 
thrift, evenness, maturity and size ; also by the hogs' 
promise of general fitness as breeders, mothers, feeders 
and producers, and adaptability for any intended pur- 



98 SUCCESS WITH HOGS 

pose of use. For instance, all gilts intended for brood 
sows should be selected of those having ideal brood sow 
conformations, and from litters whose ancestry records 
are of a high healthy prolificacy, number raised, and hav- 
ing performance as pork producing animals. All others 
should be sent to the fattening pens, regardless of per- 
sonal desire or circumstances. Quality is also denoted 
outwardly by the character, construction and condition 
of meats, fats, bones, hair, skin, etc. 

Finish follows quality, it being the term to denote the 
extreme highness of the hog's state of being in quality ; 
the final touch of superior excellence or quality possible 
to secure in a hog. A hog of high finish possesses 
high combined quality and an evenly, well developed and 
fattened, symmetrical form, without roughness, creases, 
lumps of over-developments ; being fine coated, thin 
skinned, strong, hard boned and of medium large con- 
formation, maturing lard types. Extremely finished hogs 
usually have small silky ears, pretty shaped heads, glossy 
coats, thin skins, small curled tails, and carry excess of 
fats in the jowl and underline and reach full maturity at 
around 300 pounds. 

It is not possible for all hogs even of the same breeding 
to arrive at the same states of finish at the same time, 
on account of inherent factors and the peculiar condition 
of each individual's health, care, feeding, etc., but they 
should measurably be very similar to that of their breed, 
type, feeding and care. While the score card of excel- 
lence does not include quality and finish, do not forget 
that they enter into every point of it, being the yardstick 
by which all the good of the hog is measured. 



CHAPTER XXVI 
BREEDING BROOD SOWS 

After brood sows have been fed a growing and de- 
veloping ration for a sufficient period to bring them into 
a full bloom of maturity, they are ready to be bred. 
Spring gilts should, with good care and feeding, be in 
proper condition for breeding about November or De- 
cember of the same year, and fall gilts should be ready 
to breed about May, June or July of the following year. 

Older sows that have raised a litter of pigs should be 
fed into condition after they have weaned their pigs, so 
that they will be in proper form to conceive and develop 
the foetal litter. It is not necessary that they be in full 
breeding form, for after they begin to show evidences of 
filling up and rounding into form, the continued feeding 
of a developing ration brings them quickly into desired 
condition. 

Thin or suckled down sows demand the highest bal- 
ance of fattening or heating elements in their rations. 
It is advisable to increase the heating balance in the ra- 
tions of all brood sows prior to the intended time of 
breeding to stimulate their animal passions. 

When the intended brood sow is observed as being in 
heat, during the breeding season, she should be removed 
from the bunch and placed by herself, in a small and 
tight enclosure. This removes much of the danger of 
injuries from being ridden, or riding other sows. When 
the sow shows evidence of being in full heat, which is 

99 



100 SUCCESS WITH HOGS 

usually the second day, she should be taken to the pen of 
the boar, and given one good service, then taken back to 
her enclosure and kept there until her period of heat is 
over, before being returned to her former quarters with 
the other brood sows. 

In case that the sow does not catch or come into heat 
again, investigation should be made for the cause. 
Oftentimes this is from the practice of allowing sows of 
all ages and sizes to run together in large bunches, or is 
due to some injury, or from certain feeds, unsanitary 
quarters or some slight ailment. Such a sow should be 
removed from the herd, placed in separate quarters and 
be fed a high stimulating ration, and given ideal care in 
order to have her in good condition for the next breeding. 
Should the sow again fail to breed, it is advisable to 
market her and proceed to give time and attention to more 
likely ones, as such failing sows may be the primary 
cause of abortions or other kindred troubles in the herd. 

When the sows prove to be pregnant, they should be 
bunched together as nearly as possible in the same size, 
age and disposition. It is best to pair them together in 
small yards of an acre or so, that have a well built house 
and pasturage within their enclosures. 

Here the brood sows should remain during their period 
of pregnancy, to be removed only a few days before 
farrowing to the farrowing house. 

HOUSING THE BROOD SOW 

The kind and nature of housing and quarters for the 
brood sows, their sanitary condition and care, are very 
important essentials of success. 

The sleeping house should be roomy, with tight, dry 
floors, and free from draughts of air. The side walls 
should be without cracks or openings. All openings 
should be provided with proper doors and windows for 



BREEDING BROOD SOWS loi 

ventilation and sunlight, and the roof should be unleak- 
able. The floors may be of cement, planks, or hard 
packed dirt. They should be slightly elevated above the 
surface of the ground and free from drains of surface or 
roof water, also provided so as to drain themselves from 
inside collections of water or moisture, so that they will 
be dry at all times. The floors should also be con- 
structed to prevent slipping or straining. The sleeping 
quarters should be rebedded once a week with clean dry 
bedding, free from dust, chaff, germs or parasites. 

Various experiments made upon the effects of shelter 
on the welfare and gains of weight by brood sows com- 
monly agree that at least 25 per cent more feed is re- 
quired in open, cold, damp houses than in ideal, sanitary 
constructed and maintained ones. Fattening hogs re- 
quire slightly less additional amounts, while the young 
pigs, thin or suckled down sows require about 50 per cent 
more feed when improperly housed. 

The feeding ground and immediate vicinity should be 
kept free from all obstructions, refuse or litter that 
would in any way endanger the health or safety of the 
brood sow. All cobs, bits of wood and other burnable 
debris should be raked into piles and burned into ashes, 
or charred into charcoal at least once a month. 

The feeding floors and sleeping quarters should be dis- 
infected with some standard disinfectant at regular in- 
tervals, and the hogs should be sprayed with some good 
lice killing solution every few weeks, to destroy and pre- 
vent the ravages of lice and parasites. 

Water slacked lime is one of the best and cheapest dis- 
infectants of common use for the sleeping quarters, for 
scattering over the yards, purifying the water, and for 
use in mudholes, etc. 

High grade oils, with the addition of 2 to 4 per cent of 
standard germicide or cresol dip, give excellent results 



102 SUCCESS WITH HOGS 

as a spray to kill lice, and so keep the skin in a fine, 
healthy condition. The use of hog oilers or rubbing posts 
is also recommended. Common crude oils are exten- 
sively used, but their bad feature is the excess of carbon. 
Artificial heat may or may not be needed in the farrow- 
ing house, according to the season of the year, climatic 
conditions, etc. The better plan is to avoid artificial heat 
if possible, as heat maintained above 80° for long periods 
M^ill produce harmful results. The young pigs become 
too warm, sweat, chill, catch cold and develop serious and 
fatal ailments of the respiratory tract. When artificial 
heat is used in the farrowing house, the heating plant or 
stove should be some distance from the newly farrowed 
litters and the temperature of the house be kept even, 
without sudden drops or rises. The heat in the pens 
should not rise about 80°. Many hog producers prevent 
chilling and supply warmth to the newly farrowed litters 
by using boxes or baskets containing a jug of hot water, 
or with hot bricks or stones wrapped in cloths to prevent 
burning. The pigs are placed within these and covered 
up, between the intervals of suckling, during the first few 
hours of their life. 

THE CARE OF BROOD SOWS DURING FARROWING PERIODS 

Practically every successful hog raiser keeps a system 
of records of the breeding and farrowing dates of his 
brood sows. Many keep a record of the individual per- 
formance of each sow. These records are very useful 
and essential. A simple way to keep a record is to nail 
up a board in the central hog house, tacking a few cards 
thereon, and writing down all the data, as they occur. To 
preserve and keep a more definite record, a regular book 
register should be purchased, frequently transcribing 
therein the data from the daily diary, kept in the hog 
house, with all other data pertaining to each sow and 



BREEDING BROOD SOWS 103 

litter. Systems of record will enable the breeder to keep 
an accurate record of the performances of every indi- 
vidual in breeding, feeding, maturing and ultimate profit. 

The hog man, by observation of the sow's outward 
signs and condition, can detect without consulting the 
register the ante-farrowing symptoms at least two weeks 
before, that is, the sow by this time should be " making 
bag " rapidly. This is about the proper time for the 
brood sow to be removed from the rest of the herd, and 
placed in her intended farrowing pen. 

These pens should have, in connection, yards of a suf- 
ficient size so that the sow may secure plenty of exercise 
every day. The sow should either be confined alone, or 
with one or two other sows, of about her own size and 
disposition, but no other stock should be allowed to run 
with them. All possible care and precaution must now 
be observed to prevent injury or harm befalling them. 
All objects or probable causes for such should be removed 
from their enclosures, and the sows should never be al- 
lowed or forced to crawl under fencing, over or under 
sills, through narrow places or to use slippery or highly 
elevated feeding floors. , 

The farrowing pen should be warmly constructed, free 
from drafts of air, dry, clean and provided with good 
ventilation and sunlight. The materials that such houses 
are constructed of are not so essential as the manner of 
the construction and the condition they are kept in. Ce- 
ment floors are cold and damp, plank flooring has cracks 
and corners for filth. However, the cement floors can be 
made warm and dry by the use of false wooden floors 
during farrowing time. The bedding should be dry, clean 
and free from chafif or dust, and moderate in amount. 
The brood sow's rations should be gradually eliminated 
of the heating elements. This generally means dropping 
corn almost entirely. The ration should become more 



104 SUCCESS WITH HOGS 

laxative and cooling in nature. Ground wheat, oats, 
shorts, bran or middling slops, with an occasional small 
amount of linseed oil meal added, or tankage, with liberal 
amounts of alfalfa hay, make an ideal brood sow ration 
during and following the farrowing period. 

If the care, attention, feeding and other minor things 
have been attended to as near as possible to that of the 
ideal, much of the prevalent pigging troubles, with the ac- 
companying ones, will be minimized. It is believed that 
fully one-half of the ailments and fatalities occurring in 
newly farrowed pigs is caused by the absence and lack of 
proper care, attention and system of feeding the sows and 
litters during this critical period. Particular care should 
be given to the disinfection, of the farrowing pens, espe- 
cially just prior to and during the suckling period, to pre- 
vent scours, parasites, arthritis, etc. 

When the sow shows more evident signs of farrowing 
and the date shown by the records is but a few days 
away, the hog man should observe closely for approach- 
ing signs. One of the infallible ones is the exudation of 
a watery-like fluid, sometimes found by stripping or milk- 
ing the teats. This usually occurs about 36 hours before 
farrowing. This gradually changes to a white, milky- 
like fluid, eventually thickening into heavy, sticky milk 
just before the farrowing event. Another sure sign is 
the action of the hog's primitive instinct to collect and 
arrange a nest of straw, hay and debris. The disposi- 
tion of the sow also becomes somewhat cross at this 
period, and she resents the approach of other animals, 
especially dogs. When these signs have appeared, the 
sow should be placed securely in the farrowing pen, it 
being much better for her to have been confined during 
the first signs than in the latter ones, as she will be more 
reconciled to her quarters. Oftentimes the sow will re- 
sent being shut up in a close pen and will worry and en- 



BREEDING BROOD SOWS 105 

deavor to get out, if not accustomed beforehand to the 
place, especially so if she has been allowed to construct 
a nest elsewhere. Should the presence of man seem to 
annoy the sow, while she is making the nest, or in the 
sickness preceding and during farrowing, it is best to 
avoid bothering her more than necessary. Should the 
sow show any disposition for food before farrowing, 
only a small amount of luke-warm water should be given 
her. If the sow does not resent the presence of man, 
considerable attention may be given her, to make her feel 
more at home and quieter. Every move made by the man 
should be slow and quiet, loud talking or quick move- 
ments should be avoided. After the sow has taken a 
recumbent position and is sickened with pre-farrowing 
pains, it is not best to disturb her, only to see that the 
pigs as they arrive are clean of the tissue of birth sack 
around their mouth and nostrils, and that they reach 
their teat and begin to suckle. 

If the sow has been wisely chosen, developed and cared 
for properly, the aid of man will be little needed by the 
sow during the farrowing, as the pigs will be strong and 
vigorous and the sow will prove to be a matron of the 
highest order. 

It always pays to be close to the sow all during the 
farrowing period". This saves many pigs annually. On 
the other hand, some men overdo this by being too officious, 
noisy and bothersome, causing the sow to become nervous 
and restless, so that they may withhold the flow of their 
milk, and causing them to be constantly getting up and 
down, and to trample or lay on some of the pigs. 

Always remember that newly born pigs must suckle 
at the mother's udder as soon as possible after being 
farrowed. All delays tend to weaken them, and to be 
fatal of result if they are too long. If possible, rub each 
pig dry with a soft cloth and be quick to clean the mucous 



io6 SUCCESS WITH HOGS 

covering over nostrils and mouths of the pigs, and if 
any show lifelessness, a gentle massaging of the body will 
usually restore breathing, and after a suckle or two, they 
will be as lively as the rest. After it has been observed 
that all the pigs have suckled several times, and that 
the mother is resting easy, the hog man may turn his at- 
tention to other matters, such as removing and burning 
the afterbirth, occasionally dropping in to see how the 
youngsters are coming along. The next few days are 
very critical ones in the pigs' lives, so the care and feeding 
of the mother and pigs is very important. 

The black teeth may or may not be removed. There 
are 8 in all. Sometimes all are long and sharp and cause 
udder and canker trouble. If offending the best method 
is to break all offending ones off close to gums with a 
pair of forceps and treat antiseptically, with a solution 
of permanganate of potash. 

It is not best to feed the mother anything unless it be 
luke-warm water, for at least 12 hours after farrowing. 
Her first real foods, about 18-24 hours later, should be 
light and laxative of nature and small in amount. The 
flow of milk and evidences of its richness, and the por- 
tion each pig gets should be taken into consideration in 
the balance and nature of her future feedings. If the 
milk is rich and the supply large, the balance need not be 
so developing, on the contrary, a little more of a concen- 
trated dry nature. After a few days, the ration can be 
slowly increased to that for sows and litters. 

Brood sows sometimes have a depraved or morbid ap- 
petite during and following farrowing, having an in- 
clination to eat their pigs. This is caused by fever, or 
the lack of mineral matter, or protein in the previous 
rations. Meat cracklings, tankage or fleshy meats may be 
given them, but this may effect scours in the young pigs. 
If the sow persists in eating the pigs, they should be 



BREEDING BROOD SOWS 107 

removed and kept in a warm box between their periods 
of suckling. The feverish condition usually passes over 
in a day or so, and the pigs can be safely returned to their 
mother's side. 

The general average of newly farrowed pigs of high 
class, well fed dams, ranges from 2 to 3 lbs. and that 
of less desirable and poorly fed sows ranges from i to 2 
lbs. approximately. 



CHAPTER XXVII 
CARE OF YOUNG PIGS 

The successful production of pigs is based practically 
upon the same principles as raising children. They 
that understand and best apply the basic principles will 
be the most successful. It is difficult to outline a certain 
plan of feeding and care that would apply generally, for 
nearly every locality has different foodstuffs, environ- 
ments, types, breeds and climatic conditions ; in fact 
there does not exist the man who can compound an ex- 
act pig ration. 

The sanitary care and feeding of the sow and litter is 
the most important feature for the first few weeks. If 
this be passably good, the pigs should develop rapidly 
and naturally, without any serious ailment or setback. 
The Golden Text of pig raising is to " Start right and 
keep right," for if by any cause the little pigs are thrown 
out of balance for any period of their early life, they will 
always afterwards bear the marks of this setback. The 
life of the hog is set, as the saying goes, " fast and furi- 
ous." Their life is timed to accomplish full maturity in 
the short space of one year, hence their days mean 
months to some other forms of animal life, and what they 
do in life must be accomplished quickly without serious 
setback. Hence the importance of starting right and 
keeping right, for it is more difficult and costly to recover 
the ground lost by ailing and stunted pigs than to have 
given them the most exacting care and feeding. 

108 



CARE OF YOUNG PIGS 109 

Usually these conditions are caused by improper breed- 
ing practices, such as inbreeding, cross breeding, incor- 
rect matings of type, breed and individual conformations, 
incorrect sanitation, indifferent, indolent care and the 
improper feeding of the dam, the lack of or nature of her 
milk or being pushed aside by stronger or robber pigs. 

Scours, constipation, indigestion, thumps, canker sore 
mouths, may also appear as results of bad feeding and 
sanitation. All troubles, singly or in combination, cause 
serious setbacks, hard to overcome, and to regain the time 
lost in the development of vitality and body. 

The incorrect feeding of the dam for the first few 
weeks usually causes scours or constipation in pigs. 
Rich foods and lack of exercise cause constipation, while 
unwholesome, improper, irregular and sudden change of 
temperature of foods usually cause scours. For this 
reason never give ice cold water. To correct constipa- 
tion of the dam, a light dose of Epsom Salts may be 
given and light feedings of bran and alfalfa. 

To correct scours in young pigs, the sow may be given 
a physic of castor oil, also cut down the richness of feed 
and increase feedings of charcoal, lime, sulphur, etc. 
In severe or chronic cases tincture of opium and tincture 
of catechu, one-half teaspoonful each, in light slops fed 
to the dam after the physic has been effective will tend 
to check and restore any pigs to normal condition. A 
tablespoonful of soda, Epsom Salts and ginger, equal 
parts, in the sow's feed twice a day is also effective. 

Sunshine is the agency to fill out the bodies of newly 
farrowed pigs, imparting strength and health. Pigs can- 
not live without sunshine any more than can plant life, 
so it is very important to arrange that the little pigs may 
bask a few hours daily in the warm sunshine in some dry 
protected place free from cold drafts of air or dampness. 
Exercise is another important factor. Pigs that lie in 



no SUCCESS WITH HOGS 

their nests become too fat and the working of their di- 
gestive tract becomes impaired and unnatural. Thumps, 
scours and other digestive ailments result. It is a good 
plan to have the pigs take exercise with the dam by 
the time they are a week old. They should not be allowed 
to trail with her through the mud or snow, nor to take 
excessive exercise, but considerable of a light nature can 
be arranged for daily, either in or outside the house, 
even during the inclement days of February and March. 

The suckling of each pig should be observed closely 
for the first few weeks. Oftentimes stronger pigs will 
crowd away the weaker ones and monopolize two or more 
teats and force the others to depend on the partial flow 
of one. Again, the teats of the sow's udder are never 
of the same capacity, some teats furnishing more milk 
than others. Pigs that use the small supply ones usu- 
ally show evidences of lack of food in their bodily ap- 
pearance, being runted and stunted of growth. These 
troubles are usually hard to correct. While some breed- 
ers believe that each pig is farrowed for its own certain 
teat and finds it immediately, many breeders perhaps 
rightfully believe that all pigs acquire their certain teat 
to suckle by habit, after birth. Personal attention, forc- 
ing the stronger pigs to be content with one certain teat, 
and seeing that the weaker ones are not robbed, and in 
some instances the substitution of cow's milk, helps the 
litter along until other arrangements for a full food sup- 
ply to each pig can be arranged for. In some instances, 
a part of large litters can be transferred to sows having 
small litters. This should occur during the first few 
days, and the litters be of practically the same age. 

The ration of the brood sow should never be excessive 
in fattening or heating elements, and should be whole- 
some and pure, fed at regular times and in moderate 
amounts. The consistency of the feeds should be of a 



CARE OF YOUNG PIGS iii 

bulky and wet nature. Slops and pasturage for this rea- 
son are good for brood sows during the summer months, 
and the bulky combination of alfalfa hay ground with 
grains and fed in a steamed and soaked state proves best 
during the winter and spring months. Shorts, bran, oats 
and tankage in proper ratios are ideal. 

Another important factor in the care of pigs is the 
removal of the tusks or black teeth, should there be any 
appearance of harm by them. A small pair of forceps 
or pliers can be used to nip them off cleanly at the base. 
Care must be observed to do this thoroughly and care- 
fully, so that the snags will not cause ulcerations or open 
the way for the invasion of the necro-bacillosis germ. 
A good plan is to dip the pig's mouth in a weak disin- 
fectant or antiseptic solution, such as peroxide of hy- 
drogen, permanganate of potash or blue vitriol. 

The sanitary condition of the sleeping nest and hous- 
ing quarters must be kept as near ideal as possible. The 
beddings should be changed every day or so, kept clean 
and dry and free from drafts, dust or dirt. The mother 
should not be allowed to drag her udder through mud 
and filth and then come back to pollute the bedding with 
germ life of all descriptions. Little pigs contract canker 
sore mouth, parasitic troubles, blood infections, scours, 
arthritis and many other troubles, from filthy germ-'pol- 
luted bedding and quarters. 

Little pigs cannot thrive when covered with parasites. 
Lice and mange are the most common ones to contend 
with. In order to keep these menaces under control, it 
is advisable to either spray the sow with dip solutions, 
medicated oils, or to use oil rubbing posts or dry dips. 
It is not best to directly apply the disinfectants to young 
pigs, as their skin is too tender. They will secure enough 
by contact with the mother's body until large and strong 
enough to receive it direct. Air slacked lime and coal 



112 SUCCESS WITH HOGS 

ashes may be used freely under the bedding as an ab- 
sorbent of moisture, a deodorizer and disinfectant, every 
time the pens are cleaned. 

By the time that the pigs are a week or so old, it should 
be arranged, if possible, to place the mother and litter in 
an individual house located in a small patch of pasturage. 
Running here with their mother the little pigs learn the 
secrets of life. This is their schoolroom, where under 
their mother teacher they learn the tastes of all feeds 
and acquire habits and the power to use them, daintily 
nibbling at some leaf or stem of succulent plants, nosing 
in troughs or in the soft earth, chewing and cracking 
grains. They soon acquire the " knack " of eating, 
gradually building up their appetite and power to secure 
and use a little more each day until they are depending 
as much upon such feeds as upon the milk of their 
mothers. The feeder can now arrange to place tempting 
feeds, such as sweet cow's milk, soaked corn, oats, shorts, 
slops, etc. where it will be of easy access to them, small 
pens with " creeps " arranged are very handy, always 
underfeeding, never overfeeding, and removing what 
food they leave, gradually increasing the amounts given 
until the pigs will come readily for their feeding or be 
found waiting for it to appear. Then the pigs can be 
fed stronger day by day, and the preparation for weaning 
instituted. Always note the pig's condition, and the evi- 
dent effects of foods and probable appetite before each 
feeding. 

By the time the pigs are six or eight weeks old and they 
are subsisting on foods mostly, the feeding of their moth- 
ers should be made of a higher fattening nature, and by 
the time that the pigs are eight to ten weeks old, the 
weaning can be effected with little harm to either mother 
or pigs. 



CARE OF YOUNG PIGS 113 



SORE TAILS 

Suckling pigs are very susceptible of becoming afflicted 
with an irritation and inflammation at and around the 
base of their tails. This is caused by pig scours and 
consequent infection perhaps by the bacillus necrophor- 
ous. If the causes are not removed, and some attempt 
made to treat the affected tails, inflammation will cause 
an open sore, cracking open around the tail base. The 
blood circulation will be shut off, causing the end to be- 
come deadened, and eventually dry up and drop off. 

The treatment is to clean up the sleeping quarters, dis- 
infect and attempt to check the scours through the food 
of the dam. The local treatment is to wash thoroughly 
the affected tails with a boric-acid or permanganate of 
potash solution, followed by greasing it with a good heal- 
ing oil or ointment. Sperm oils and salves for udder 
troubles in sows, or mentholatum are best to use. Perox- 
ide of hydrogen is also a good cleanser to use before the 
application of antiseptics and healing ointments. 

MARKING PIGS 

Breeders use several systems of identification marks 
on hogs to insure a correctness of breeding, and also of 
ownership. There is really no one best method, as every 
system has a drawback. The most commonly used sys- 
tems are metal buttons in the ear, a system of notches 
cut in the ear, indelible tattoo marks, holes punched in 
the ears, split and cropped ears, and rings inserted in the 

ears. . 

The ear notching method, seemingly, gives the best ot 
results. Of several systems employed in making and 
reading the designating notches, the following are be- 
lieved to be the most practical and popular. 



ii4 SUCCESS WITH HOGS 

No. I — This system is based upon assuming that a mark 
in a certain part of the ear represents a certain number. 
Hence, a mark close to the tip, on the underside of the 
right ear, represents i, a mark a little lower means 2, a 
mark near the middle means 3, one near the butt means 
4, a mark on the top of right ear means 5, a mark on top 
of left ear means 10 and a mark on the underside of right 
ear means 20, Thus, a hog with two notches on top 
of left ear, one underneath left ear, one on top of right 
ear, and one close to tip underneath of right ear, would 
read number 41. This system can be arranged to mark 
100 pigs or litters, by adding more high numbering 
marks. 

No. 2 — With the use of a record book, to serve as a 
key, the litters of 100 sows may be kept with the fol- 
lowing system. Figure that the notches in upper side 
of right ear mean 20, that notches in the upper part of 
left ear mean 10, that notches in the tips mean 5 and 
notches in the under sides of either or both ears, mean i. 
Thus, if a pig has two notches in the upper right ear, one 
in the upper left and a notch in either tip, the pig would 
belong to litter number 55; if he has seven notches all 
told in the undersides of his ears, he would be individu- 
ally number 7 of litter number 55. To make such marks 
a common harness punch may be employed by using only 
one-half of its circular cutting circle. 

The best time to mark pigs is while they are still suck- 
ling, or when about two to four weeks of age. All 
breeders should use such a system, not alone for personal 
benefits but for protection to their customers. 



CHAPTER XXVIII 
WEANING PIGS 

Weaning time brings a new epoch in the pig's life, and 
much depends upon how the pig has arrived at and enters 
this new state. Breeders differ somewhat in their meth- 
ods of weaning, being governed largely by local climatic 
conditions, foodstuffs, customs, markets and other con- 
trolling influences. In any method Nature should be fol- 
lowed closely. Don't be in too great a hurry. The pig's 
appetite should be developed gradually during the suck- 
ling period, to use skim milk, forages and grains, until 
they eventually depend mostly upon these for food. 

A good pasture of alfalfa, clover or other forage 
plants will supply them with succulent protein and min- 
eral elements with a bulkage and water content to bal- 
ance and neutralize concentrated foods. 

Corn is one of the first grains or concentrates for 
which suckling pigs acquire an appetite. Do not force 
any food directly upon suckling pigs, for they naturally 
at first acquire a taste for food and a sufficiency from 
nosing in their mother's feed and when their appetites 
have grown keen and stronger, arrangements then can be 
made for the suckling pigs to creep through into little pens 
of their own, where a few handfuls of corn or corn and 
oats, slops or oats alone, or a small quantity of shorts 
slops, with a small allowance of warm cow's milk can be 
supplied to them every morning and night. The feeder 
now must be doubly careful of overfeeding and of the 
wholesome nature and cleanliness of the food. 

IIS 



ii6 SUCCESS WITH HOGS 

Cow's milk is the best supplement to any pig's ration. 
It should be fed either direct from the udder or separator, 
never sour, rancid or unwholesome. As the pigs' appetite 
and capacity for foods develop, it will be noticed that 
they care less for the milk of their dams, suckling at 
longer intervals, and if they are responding favorably to 
this pre-weaning ration, it is advisable to make prepara- 
tions for weaning to take place at from at least eight or 
ten weeks of age. Nature under such conditions will 
greatly assist in making this event a success. 

The sow's udder should now show some signs of dry- 
ing up, and the sow show an evident desire to cease nurs- 
ing her pigs. To effect final weaning, the mother sow 
should be placed in a tightly enclosed pen safe from access 
to or by her pigs. In the morning, after feeding, the 
pigs should be driven to the far end of the pasture lot, 
and when they return to their feeding quarters be given 
light feedings of milk, slops and corn, at intervals. In 
this way, the long first day may be shortened and their 
dependency on foodstuffs alone better established. 
The pigs may be given a " night cap " of sweet cow's 
milk that evening, later securing them in a tight en- 
closure where there is no possible chance of their getting 
out and finding their mother during the night, nor of 
their mother getting to them. 

The next day, feeding should be a stronger repetition 
of the first, thereafter gradually increasing the ration as 
the pigs' appetite and capacity enlarges. Avoid over- 
feeding and give great care to the nature of the food, 
which should be well balanced. Skim milk 3 parts, 
soaked corn i part, or corn i part, short slops i part, skim 
milk I part, with tankage to season, makes a good wean- 
ing ration. 

Properly managed feeding and weaning of pigs elim- 
inates many undesirable results, such as runts, stunted, 



WEANING PIGS "7 

uneven, backward, ailing or diseased pigs, producing on 
the contrary, litters of even size, thrifty growth, healthy 
and possessing good power of digestion, assimilation and 
free from most little ailments that impair natural de- 
velopment from baby pighood to pig maturity. Many 
hog raisers develop the pigs' appetite and capacity so well 
that the pigs will practically wean themselves. 

The separation of the sexes and castration of the boars 
should occur shortly after weaning. They may be cas- 
trated before weaning, but the best time is about two 
weeks afterwards. They should not be allowed to run 
longer, as younger pigs stand the ordeal better in prac- 
tically every phase. 



CHAPTER XXIX 
PIG FEEDING 

" Baby pigs " are " little porkers " in the making, that 
step by step grow into full matured hogs. Pig feeding 
really commences with the mother sow, starting with a 
well balanced ration for the pregnant sow and following 
it with one for the suckling mother, all favorable for the 
construction of growth, bone, blood, health and vitality, 
— not for fat and heat. 

The baby pig, like the infant child, learns first to suckle 
at the mother's breast, slowly acquiring an appetite and 
dependency afterwards for other foods. A natural pro- 
cedure promotes healthy growth and gradual building 
up of power of digestion and assimilation. Young pigs 
should never be crowded in variety or amount of food — 
it is best to let them have much their own way, especially 
in the beginning. 

Much of the future worth and use of every pig depends 
upon Nature and analysis of the nutrient elements se- 
cured from the mother's milk, which is controlled largely 
by the nature of foods eaten by the mother. The feeding 
of a well balanced ration, never too excessive in fats nor 
of overbalance in proteins, produces milks favorable for 
the building of better blood, bone and tissue. Either 
overbalance for long duration may set up digestive dis- 
turbances of the stomach that later may become chronic 
and seriously arrest the growth and future worth of the 
pig, eventually subject to one or many pig ailments or 

ii8 



PIG FEEDING 119 

diseases. The digestion of mother milk by the suckling 
pig starts with its being mixed with the saliva of the 
mouth, then with the gastric juices of the stomach, where 
the combined action of these fluids has what is termed 
a " splitting up " or preparatory action, fixing the difler- 
ent nutrients into proper form, so that they can be ab- 
sorbed through the walls of the intestines, and carried 
to the different parts of the body, to build and replace 
tissue, bone, muscle, fat, etc. This process is called 
Metabolism, or plainly speaking, the continuous process 
by which living cells or tissues undergo chemical change, 
— tearing down and rebuilding. 

Should disturbances arise in the process of digestion 
and assimilation, the digestive fluids lose their natural 
character and power to split properly, and to fix the nu- 
trient elerhents for proper assimilation, so it is of impor- 
tance that the nature of the feed and feeding be such as 
will promote and conserve the highest natural and healthy 
action. 

Over, uneven or radical changes in pig feeding, espe- 
cially the over-balancing of rations in fats or proteins, 
will cause disturbances and make blood lacking in proper 
digestive juices or fluids. Consequently a part of the 
food nutrients will enter the blood during the assimilation 
process in an incomplete state, and be the cause of un- 
natural ailing conditions. As such matter cannot be used 
by the body, a form of poisoning of the whole system 
may result, eventually causing the wasting rather than the 
upbuilding of the body. 

After the pig has grown in size and appetite to con- 
sume and properly digest grains, foodstuffs and forage 
in considerable quantities, the balances of the rations 
should still be largely for development of muscle, tissue, 
bone, blood, etc., with a slightly increasing ratio of fat 
and heating elements. 



120 SUCCESS WITH HOGS 

To secure the best results, any pig feeding ration 
should be of proper ratios of corn, oats, milk, tankage, 
oilmeals, alfalfa or clovers, with free access to a mix- 
ture of wood ashes, charcoal, lime and salt. 

It is practically impossible to give a certain ration for 
pig feeding, which fact most pig feeders readily recog- 
nize. The only rule is to observe closely the pig's condi- 
tion, the appetite for and consumption of the farm pro- 
duced foods. The mainstays are corn, wheat, oats, milk, 
alfalfa and clover, raising and lowering amount and 
variety according to best judgment. This practically 
means hand feeding until at least six months of age. 
Experience does furnish an absolute ration to adhere to. 

In feeding shoats and brood sows during the winter 
time, substitutes for the green forages of the summer 
time must be provided, to give bulk and volume of food, 
that the stomach may be fully distended and the digestive 
tract work properly. Alfalfa, clover, hay, root crops, 
ground oats, shorts, bran with corn makes a splendid ra- 
tion. Skimmed milk or buttermilk adds to its ideality, 
and sheltered feeding floors with access to clean, even 
temperatured water, and to ashes and salt, coupled with 
good sanitary housing, practically assures gratifying re- 
sults. 

A 50 pound pig will consume from i^ to 2 lbs. of dry 
feed daily such as corn, along with forage, water and 
milk, and a 75 to 100 pound pig will require 2 to 3 lbs. 
of concentrates in order to make natural healthy growth 
of body. A trifle heavier ration is necessary to fatten 
pigs. 

Pig raising should be the most popular business in 
agriculture, as none other will give the husbandman 
quicker, better or more profitable returns. While cattle 
and sheep feeding may be easier and cleaner, they do not 
give near the same poundage of meat returns for grains 



PIG FEEDING 



121 



fed. The hog conserves the grains fed, while cattle and 
sheep waste their food values. 

Pigs produce about one pound of meat from 4 or 5 
pounds of dry food matter, and furthermore utilize prac- 
tically all by-products, thus acting as farm economists. 

The summary of 500 feeding trials by different state 
feeding farms is given : 





Average 






Pounds 


Range of 


Pounds . 


Pounds 


Average 


Feed 


Weight of 


Daily 


Consumed. 


Daily 


for loo-lb. 


Pigs. 


Consumed. 


per Cwt. 


Gain. 


Gain. 


15-50 


2.2 


6.0 


.08 


293 


50-100 


3-4 


4.3 


.08 


400 


100-150 


4.8 


3.8 


I.I 


437 


150-200 


5.9 


3.5 


1.2 


482 


200-250 


6.6 


2.9 


1-3 


498 


250-300 


7-4 


2.7 


1-5 


511 


300-350 


7-5 


2.4 


1.4 


535 



Under 100 pound pigs make the best per cent of 
gains for amount of food consumed, and while their 
daily amount of foods eaten per 100 pounds live weight 
is relatively higher, their gains are economically much 
higher than that of 300 and 350-pound hogs. 

The gain of suckling pigs is effected more economically, 
but it will take an extra amount and cost of feed to re- 
instate the mother-sow in good flesh condition. 

It is estimated that a matured brood sow and average 
sized litter will consume from 600 to 700 pounds of corn 
and wheat shorts, and 1200 to 1500 pounds of skimmed 
milk, besides forages and water during the ten weeks 
suckling period. About one-third of the food is used for 
maintenance of the sow's body, the balance is converted 
into milk for the upbuilding of the pig's body. 



CHAPTER XXX 
FEEDING THE BROOD SOW HERD 

The brood sow should be fed, bred and cared for in 
a manner closely adhering to the laws of Nature, so that 
the brood sow may be well builded and endowed favor- 
ably for the reproduction of self and progeny. Almost 
every herd has different conditions to take into consid- 
eration. 

Hence no certain rule or formula can be given to cover 
all. Success lies in selecting the right type and breed, 
caring for, feeding and breeding right, without end, in 
conformity to local demands and environment. 

Foods that build bone, blood, tissue, etc., are basic 
brood sow feeds. The sow's body is largely constructed 
of the same materials as the foetal litter. The sow's 
storage of these materials is drawn upon during 
pregnancy and the pigs' suckling period. Large litters 
and under supply of building elements develop a very 
thin suckled-down condition of the sow during the later 
part of the suckling period. Many hog men overlook 
or forget this fact and attempt to build up brood sows 
and litters by feeding feeds high in fat and heat content, 
— for instance, corn. It is well to remember pigs are 
not constructed of fats — on the contrary they are largely 
of bone, blood, tissue, etc. 

The commonly produced farm feeds nearest ideal for 
brood sow and pig feeding are alfalfa, clover, wheat, 
oats, shorts, bran, milk, etc. Corn should always be fed 

122 



FEEDING THE BROOD SOW HERD 123 

properly, to give requirement of heat and fat. The ad- 
dition of tankage or oilmeal is very beneficial to secure 
better a balance and ultimate results. 

In computing the brood sow's rations, it is essential 
that the nutrient elements are balanced to give the animal 
the required amounts of building and growing materials 
without excesses, with a sufficient bulkage and moisture 
favorable for natural digestion, assimilation and elimina- 
tion. 

The protein and mineral elements are the most im- 
portant of the brood sow's ration, being the elements that 
largely build up the bones of the frame, muscles of the 
body, and nerves of the hog's system. The fats, oils and 
carbohydrates are the elements that largely build up the 
fats of the body, furnishing the heat and part of the 
energy. These elements are stored up in the body in 
cells of fat, to be drawn upon and used in time of need, 
and for protection against cold, preserving an even tem- 
perature of the body, acting as cushions, protecting parts 
and organs from injury, wear and tear, also as a reserve 
to be drawn upon to sustain life in illness, etc. They 
have no important part in the function of any organ, nor 
of the life of the animal, outside of the above uses. 

Water is one of the essentials for brood sows. Every 
farm should have an up-to-date watering system in- 
stalled so that the brood sows may secure a sufficiency at 
any and all times. The water should be pure and of an 
even temperature the year round. During the winter, 
tank heaters will be found very serviceable. No fixed 
rule can be made of the correct daily allowance of water 
to brood sows, as they secure considerable in their bulky 
foodstuffs, such as slop, pasturage, etc. The better way 
is to give them free access. 

All animal life requires certain amounts of various 
mineral elements daily to build up the wasted, worn out 



124 SUCCESS WITH HOGS 

parts of the body. Animals that are pregnant or suck- 
ling their young require larger amounts than do others. 
The blood also requires and uses large amounts daily 
in the processes of digestion and in repairing the waste 
cells of the body, so the brood sow ration should contain 
salts, iron, sulphur, sodas, potash, limes, charcoals, mag- 
nesia, etc. Many hog feeds contain high amounts of 
these elements, and they can be secured on the farm by 
burning vegetable matter, such as wood, cobs, straw, hay, 
etc., in the form of vegetable or wood ashes. 

The system of feeding should be based largely upon 
local conditions, the foodstuffs produced, climatic condi- 
tions, etc. It may be either upon dry grains, pasture and 
forage, or upon slops, soaked or ground grains and pas- 
turage. The main idea is to use the foodstuffs produced 
on the farm. The common and most profitable practice 
is to produce considerable pasturage and roughage that 
will be accessible to the sows and pigs during all months 
of the year. 

Several acres of the hog farm should be put into al- 
falfa and clover, and all the yards should be arranged to 
produce forage plants such as alfalfa, clover, rape, oats, 
rye, etc., in season to supply the brood sows and their lit- 
ters. Then the whole farm, especially the crop growing 
fields, should be enclosed hog tight, so that they may be 
also sown with rye, wheat, etc., for fall, winter and 
spring pasturage, and the corn fields planted in pumpkins 
and sown with rape for fall " hogging down." Such sys- 
tems of range, pasturage and roughage will establish the 
production of pork on a scale of advantages, in cheapness 
of cost, general health and profit, impossible to duplicate 
by any other method. 

The exercise derived by the sows in this system stimu- 
lates their desire to naturally take exercise ; which aids in 
the digestion and elimination, effecting better health and a 



FEEDING THE BROOD SOW HERD 125 

more even development of the foetal litter, with conse- 
quent lessened farrowing troubles, stronger and healthier 
pigs. 

The brood sow ration in general, prior to breeding, 
should be of a growing, gaining nature. The following 
rations can be made to apply approximately on any hog 
farm. From experiment it has been determined that a 
matured ideal brood sow gives to the suckling litter from 
5 to 8 lbs. of milk daily on the average, for the period 
of about 80 days. The daily feed requirements to pro- 
duce this flow call for about 4 or 5 lbs. of corn, 4 or 5 
lbs. of shorts or middlings, and a free range of forages, 
and access to water, ashes and salt. 

100 lb. Ration: For old sows and thin yearlings. 
Corn 50-60 lbs. Shorts or middlings, 15 lbs., bran, 5 
lbs., oilmeal, 2^ lbs., tankage, 5 lbs., alfalfa meal, 5-10 
lbs., water, ashes and salt. They require a more fatten- 
ing ration. 

100 lb. Ration : For young gilts and well developed 
young sows. 18-20 lbs. corn or oats, 15-18 lbs. shorts, 15 
lbs. bran, 15 lbs. alfalfa, 25-30 lbs. oilmeal or tankage, 5 
lbs. Separately or in combination, with free access to 
salt, ashes and water. 

From practical experience and many experiments, it 
has been definitely determined that it takes slightly more 
feed to produce a gain of weight during the winter sea- 
son than during the summer period. Perhaps an aver- 
age of 10 per cent more is required to make the same 
poundage of gain. 

FEEDING PREGNANT SOWS 

The embryo and newly farrowed pigs receive all of 
their nourishment through the milk of their dams, hence, 
the feeding of the brood sow during pregnancy and 
through the suckling period is of the highest importance. 



126 SUCCESS WITH HOGS 

The more ideal that such ration be, the better will the 
pigs be, and for every departure from ideality, there will 
be marked evidences of such showing in the litter. 

The brood sow should receive foods highly conducive 
to produce an abundance of bone, blood, tissue, fibre, 
milk, etc. The nature and amounts of foods may be 
regulated by the condition of the brood sow, state of 
flesh, evidences as a good mother and apparent effect on 
the suckling litter. Should the prospective mother be 
excessively fat, it is better to arrange the nature of her 
foods so that a large per cent of this may be taken up 
by the litter; which means the feeding of high bone and 
ash forming foods, with the almost entire curtailing of 
fat-forming foods. On the other hand, if it be evident 
that the brood sow's milk supply is below normal or in- 
sufficient for the litter, foods that are favorable for the 
increase of milk should be fed, and should the supply 
be above normal, the balance may be adjusted to slightly 
decrease the flow. Generally, the best way is to give 
an even balanced ration of corn, shorts, alfalfa, oats, 
oil meal, ashes, etc., slightly increasing the corn allowance 
through the suckling period. Shorts and oats should al- 
ways predominate with free access of alfalfa and grasses. 
The oil meal or tankage ration should be very light in 
the beginning, slightly increasing with appetite and age, 
allowing the pig to grow up to his feed, rather than of 
forcing it to eat more than it really wants. It is advis- 
able to give the brood sow small amounts of tankage, 
blood or bone meal, or oil meal, during pregnancy, but 
very little during the suckling period. 

No certain hard and fast rule can be given for the 
exact amounts, or of the exact natures of feeds to be 
fed young pigs or brood sows. The feeder's success de- 
pends largely upon his personal observation, and ability 
to foresee and give the mother nearly correct rations of 



FEEDING THE BROOD SOW HERD 127 

feeds, and to keep all conditions of nearly even balance, 
never overfeeding, or radically underfeeding; on the 
contrary, always slightly underfeeding. In this manner, 
by keeping every organ and function of the mother in 
perfect tune and harmony, and the tender developing 
bodies of her offspring correspondingly forming into 
healthy little bodies, gaining of strength and inclination 
to soon handle foods properly by themselves, good, 
healthy, thrifty pigs are raised. 



CHAPTER XXXI 
GARBAGE FEEDING 

For common purposes, garbage feeding may be divided 
properly into two practices : the feeding of kitchen gar- 
bage and of city garbage. The former is the use of the 
waste foods of private families and selected wastes of 
smaller restaurants and hotels. The latter embraces the 
garbage collection of a city, which usually contains the 
whole category of substances in all states of condition, 
food values and promise of result. The nature of the 
kitchen garbage is also often of serious doubt, from 
spoiled, decaying foods, and being sometimes impregnated 
with strong solutions of acids, alkali and washing com- 
pounds. 

The city garbage's highly undesirable state is always 
questionable, hence it should be steam-cooked before be- 
ing fed. City garbage is dumped into large, open steam 
kettles and the whole mass is cooked for several hours, to 
sterilize and better prepare it for feeding. The greater 
part of the grease is skimmed off and much undesirable 
matter, such as tin cans, bones, paper and glass, is re- 
moved. Then it is drained out through sieves that re- 
tain the smaller foreign matter, but much of the acids, 
alkalis and poisonous elements cannot be extracted from 
the mass, as they are held in solution with its liquid 
content. 

The cooking and separation seems to overcome much 
of the possible harmful effect and hogs do exceedingly 

128 



GARBAGE FEEDING 129 

well on garbage when it is properly balanced with corn 
or other high value grain foods. The methods of feed- 
ing being to either self or hand feed the grains and feed 
the garbage in troughs after it cools sufficiently. Strictly 
kitchen garbage can be fed in neutral state without fear 
of harm when balanced properly with grain concentrates 
and all harmful debris is removed. 

The practice of garbage feeding has evolved a choice 
or type of garbage feeding hogs. Seemingly hogs that 
have been accustomed to it and bred within the confines 
of garbage feeding prove to be nearest to ideal. Their 
general description being an angular, long nosed, straight 
faced and well boned hog, irrespective of breed or color, 
with a good vitality and greedy appetite. 

Excellent gains and profits are generally secured in gar- 
bage feeding, largely from the low cost of the basic food 
material. The most serious drawback being from poison- 
ing, set up either directly by substances in the garbage 
or from chemical action resulting from either fermenta- 
tion or by cooking. Matured hogs are less affected than 
are pigs. On account of the conglomeration of elements 
existing in garbage, this trouble is difficult to prevent 
or cure. The use of intestinal antiseptics such as per- 
manganate of potash, blue vitriol, copperas, wood ashes 
and charcoal give aid to neutralize and correct the ex- 
treme acidity and enteric ailments arising from garbage 
feeding. 

The pork product of strictly garbage fed hogs is really 
of a lower grade of quality and characterized by a 
flabby, non-elastic touch, grayish white of color, slightly 
disflavored. Sometimes pure garbage fed hogs sell for 
$1.00 per cwt. under bulk market price. While it has 
not been proved that the fats and meats of garbage fed 
hogs are unwholesome, it is commonly admitted that 
they are not without question, especially when city gar- 



130 SUCCESS WITH HOGS 

bage is fed. The more wholesome the hog's food is 
so will the meat products be ; and the more doubtful 
or rotten that the foods are, so in a measure may the 
meat products be. Hence, to safeguard the general 
health of all humans, all animals marketed should pass 
Government inspection and their feeding be at least fairly 
above suspicion. 

Garbage hogs are peculiarly free from lice or other 
parasitic troubles. This is attributed to the greasy na- 
ture of their food, with which they are almost continu- 
ously in contact. Hence, a good oil or grease, contain- 
ing a low per cent of some standard disinfectant, natur- 
ally makes the best louse killing or parasiticide prepara- 
tion for hogs. 

Some garbage feeders run the matter through steam 
digesters, concentrating the mass into what is known as 
garbagie tankage. Most feeders supplement the gar- 
bage or garbage tankage approximately with whole or 
ground corn four or five parts, skimmed or butter milk 
fifteen or twenty parts, oil meal or molasses one or two 
parts, alfalfa four or five parts, and garbage ten or more 
parts. The feeding of a strong grain ration for the last 
90-120 days finishes the hog for market and removes the 
question of quality of the meat products. 

On account of the varying states of nature, uncooked 
or unsterile garbage will cause several different forms 
of poisoning. Oftentimes cooking and sterilization are 
of no avail, as garbage may contain certain elements un- 
affected by treatment. The symptoms of practically all 
cases are that of gastro enteritis ; vomiting and diarrhea 
are usually present. The pig is markedly dull. It may 
die very suddenly or may linger for several days, either 
dying or recovering. The treatment is : First, remove 
the cause. Give emetics and strong physics and an anti- 
dote for the specific poisoning, if it be known. 



CHAPTER XXXII 
FORAGE FEEDS 

The importance and necessity of forage feeds for hogs 
is inestimable. Their common use and prevalence being 
so great, most hog men take them as granted, without 
thought of the necessity of studying or arranging to pro- 
vide forages most abundantly, economically and result- 
antly. Hog men should understand that forage crops 
are Nature's basic feeds to grow and develop hogs of 
good natural size, health and high vitality. 

Forages are comparatively rich in protein and min- 
eral matter, the muscle-bone-blood building elements of 
foodstuffs, and are of high relish, cheap production, 
easy accessibility and most wonderful of result. An 
acre of alfalfa will give returns of increased weight and 
value in development and growth on pasturage in con- 
nection with the feeding of corn and concentrates, of 
above $ioo per acre, and in some instances $200 per 
acre. No other concentrate or supplement will produce 
such results. The corn ration alone results in the high- 
est cost and wastage of any practiced, but with forages 
added, the gains are increased from 20 to 50 per cent, and 
with a well balanced ration the gain is oftentimes 100 
per cent or more. 

The system of grazing also lessens labor and cost of 
handling and provides the hog with sufficient exercise, 
essential for the proper development of body and main- 
tenance of good health. Most forages supply sufficient 

131 



132 SUCCESS WITH HOGS 

natural laxative elements to regulate and correct con- 
stipation and enough of alkalinity to correct or neutral- 
ize digestive troubles, thus aiding to promote natural 
digestion, assimilation and elimination. 

The bulkage, watery content and succulence of forage 
foods also aids materially in causing the stomach to dis- 
tend to full capacity and ultimately develop all parts of 
the alimentary canal to their fullest capacity, state and 
power of digestion, assimilation and elimination. For 
example : One thousand horse-power engines cannot be 
driven to the limit with 20 horse-power boilers, nor can 
300 pounds, 9 months old pigs be produced through 
quart sized stomachs. 

The ranging of hogs freely over premises securing 
forages also aids greatly in effecting better sanitation, 
and in distributing rich fertilizing manure all over the 
farm. 

As the meats produced during the developing period 
of animals is the cheapest growth or gain made, it be- 
comes practically imperative that all hog raisers arrange 
an abundance of forages especially for brood sows, suck- 
ling and growing pigs, etc., during the summer months 
and supply other protein foods in either a hay, root or 
substitute form during the winter months. 

The amount of grain to be fed to pigs and hogs running 
on pasturage, figuring alfalfa as a basis, depends largely 
upon whether the ration be developing or fattening, or 
for pigs, brood animals or fattening hogs. Young pigs 
seemingly make the best development upon about 34 to 
y2 grain ration, brood sows about Yz grain ration, and 
fattening hogs ^ to a full grain ration. 

ALFALFA 

Broadly speaking, alfalfa in any form, pasturage, hay 
or meal, cannot be excelled or duplicated by any other 



FORAGE FEEDS 133 

form of forage food as a balancer for a concentrated ra- 
tion. Alfalfa may be termed as the basic supplement 
for all grains used in hog feeding, whether it be for 
brood sows, growing pigs, or market hogs. The extreme 
high content of the ash or mineral element in alfalfa 
also fixes its value very high as a balancer of all rations. 
Alfalfa has many more times the amount of calcium and 
potassium found in corn. Alfalfa is also high in phos- 
phorus, iron, soda and salts and its excess of basic ele- 
ments neutralizes the acidity of many foods, thus effect- 
ing a better digestion and assimilation and aids to correct 
faulty and impaired digestions. 

The feeding of alfalfa in any and all forms is espe- 
cially remunerative in promoting growth of bone, body 
and better health in brood sows and growing pigs. In 
figuring the food supply and value of alfalfa it may be 
estimated that one acre of alfalfa will furnish sufficient 
forage for two or three brood sows and their litters, and 
cut from one to two tons of hay besides, or one acre will 
furnish enough forage for ten young hogs developing for 
market. While alfalfa may stand in some instances a 
little more hard usage for a season or two, the better 
plan is to limit its use even less than recommended, in 
order to retain the stand and to provide tender succulent 
growths the season through. It is advisable to mow the 
fields at least two or three times annually. This method 
causes the removal of the tough weedy stems that are 
mostly undigestible. The third, fourth or last cuttings 
are generally chosen for hog feeding, fed either in the 
hay form or ground into a meal during the winter time. 
This is greatly relished by all hogs. If the plan is to 
feed the hay in natural form, it should be stacked upon 
poles somewhere in the hog yard, or stored in hay mows 
adjacent to hog yards and fed scattered on feeding floors 
or in specially built feeding racks. If it is desired to 



134 SUCCESS WITH HOGS 

feed the hay in meal form, the hay can be chopped or 
ground with or without grains. The best plan is to mix 
the following combination: alfalfa 25 to 30^, corn 10 
to 20%, wheat or shorts 15%, oats 15 to 20%, bran 
15%, linseed meal 2 to 3% or tankage 2 to 5%, with free 
access to ashes and salt. 

The feed mixture may be fed in either wet or dry state, 
in troughs or on feeding floors, — the better way being to 
place a sufficient amount for a single feeding in a tank 
or tight box, where it can be soaked or steamed for 12 
hours, then fed directly to the hogs by scooping it into 
troughs, or on to the feeding floors. It is not best to al- 
low this mixture to ferment nor the tank to become 
soured. The addition of a small amount of common 
baking soda is advised to keep the tank, boxes, barrels 
and buckets sweet and clean. The actual steaming should 
not last more than an hour or so. In no event should this 
mixture become cooked. 

In computing the balance of grain feed in connection 
with alfalfa pasturage, four to six pounds of corn is 
generally used for brood sows, and fattening hogs re- 
quire around ten pounds daily. The addition to the com 
feeding of about one pound of shorts in slops, or 3^ to 
I lb. of tankage also increases the gain of growth and 
profit. 

Where it is possible, every hog farm should have at 
least a few acres of alfalfa or clover in conjunction with 
other forage crops, that these may follow each other in 
season through the entire year. This will better insure 
the production of more pounds of pork at a lesser cost 
and hogs of better states of health and vitality. 

RED CLOVER 

Red clover, along with Dwarf Essex Rape, ranks next 
to alfalfa in value from all standpoints as a hog forage 



FORAGE FEEDS 135 

plant. Clover is rather short lived, uncertain of stand, 
and lacks ability to withstand droughts and the elements, 
as does alfalfa, being really an annual plant of but two 
years' life and of but summer utility, usually too matured 
and woody for fall pasturage. 

Clover is higher in fattening elements than alfalfa, 
and has practically the same amount of protein. Thus 
clover requires less of corn and more of supplementary 
foods such as tankage, milk, etc., than does alfalfa. 
Where climate, soil and other controlling conditions are 
favorable, clover should be provided in abundance. 

There are several other standard clovers as Alsike, 
Crimson, and a small white clover, but all are of lesser 
value and usage than red clover. 

DWARF ESSEX RAPE 

Rape is a most commonly used and a very available 
and valuable forage for hogs. Its protein content excels 
that of alfalfa, especially when grown in old feed yards. 
This practice is especially recommended to aid in sani- 
tation of yards and premises, as the cultivation and crop- 
ping of soils aids to prevent and destroy germ and worm 
infections. Hogs eat rape more readily when it is young 
and tender, hence it is best to sow rape every two or 
three weeks from early spring to the " dog days of 
August," in order to supply an abundance in its most 
tender succulent form. 

Hogs should also have access to alfalfa or clover in 
connection with rape, and a light feeding of corn in 
amount according to intended purpose of feeding. Most 
hog men practice sowing rape in corn fields that are in- 
tended for " hogging down " during October and No- 
vember, by sowing 3 to 6 lbs. to the acre during or fol- 
lowing the last cultivation in June or July. The free 
access to such arranged fields and to alfalfa or clover 



136 SUCCESS WITH HOGS 

produces the highest results in growths, poundage and 
economical cost of food production. 

Hogs running in rape during dews or rains are some- 
times afflicted with blisters or sores. Thin or white 
skinned hogs are more susceptible to this trouble than 
dark, thick or heavy skinned hogs. The treatment to 
prevent and cure is to allow hogs access to oilers or de- 
vices containing medicated oils. 

BLUE GRASS 

Kentucky blue grass is a perennial plant grown in the 
greater part of the Corn Belt. It is a hardy, permanent 
forage of early spring and late fall usage. The hot dry 
months of July and August curtail its growth and usage, 
hence alfalfa, clovers and rape best fill the blue grass 
deficiency during this period. 

Blue grass is relatively low in protein content, hence 
it must be supplemented with both protein and fattening 
foods such as corn, tankage, etc. Its common preva- 
lence, low production, cost and availability highly recom- 
mend its universal usage, especially during the early 
spring and late fall months, when the tender shoots are 
most succulent and highest in protein content. The min- 
eral content of blue grass is also very beneficial in sup- 
plying body and health building elements. 

CANADIAN OR COWPEAS AND SOY BEANS 

These forage plants grow best and furnish food for a 
longer period and during the most desired season, in the 
southern and southwestern rather than in the northern 
portions of North America. Their value and usage 
correspondingly decrease north of the 40th parallel, 
where they come into competition with the better avail- 
able and longer season forages, such as alfalfa, clover, 
rape, etc. However, they are very recommendable for- 



FORAGE FEEDS 137 

ages, and are a very valuable hog food, especially where 
other concentrates such as corn are not available at a low 
cost. 

An acre of well podded cowpeas will pasture 15 to 25 
pigs for about two months, and produce very cheap pork. 
Cowpeas are sown alone or with oats or rye in March 
or April, and are ready for pasturage in 40 or 50 days. 
Soy beans are first cousins to cowpeas and are about the 
same in production, value and usage. 

Under favorable conditions, pigs running in either 
pea or bean pasturage make splendid gains, and do almost 
as well as when on alfalfa pasturage and fed a balancing 
concentrate. In " hogging down " peas or beans, it is 
best to confine pigs to limited areas. The ideal time to 
commence is after the pods have fully formed. Imma- 
ture peas may cause kidney trouble. 

SWEET CLOVER 

The use of sweet clover as a forage is recommendable 
upon certain soils and under conditions wherein the grow- 
ing of alfalfa, red clover, etc., is not entirely successful 
or practical. Hogs and other live stock relish and will 
give high and economical gains upon the tender shoots 
and first year's growth. They do not relish, consume 
or thrive well upon the mature or second year growths. 
Closer pasturage and frequent mowing of the second 
year's growth provides an abundance of the tender 
shoots. Never allow sweet clover to reach over 18 
inches in height for forage use. 

The carbohydrates, protein and mineral content of this 
plant are practically the same as of alfalfa and clover, 
and it also contains a bitter, aromatic, stimulating prop- 
erty that acts more as an aid than a harm to the process 
of digestion. 

There are several species of sweet clover; either the 



138 SUCCESS WITH HOGS 

white (Melilotus Alba), or the yellow (Melilotus Of- 
ficinalis) are recommended. Never attempt the use of 
the annual yellow (Melilotus Indica). Sweet clover, 
like red clover, is of a two year Ufe, and if not allowed 
to bloom, cannot seed itself for re-occurrence. Sweet 
clover seems to favor growth in limestone, clay or poor 
soils and its deeper rooting system produces green for- 
age for a long period, and aids greatly to fertilize poor 
soils. 

GREEN RYE, WHEAT AND OATS 

The provision of both rye and wheat for late fall, win- 
ter and early spring forage is a very recommendable 
practice. The protein content of both wheat and rye 
during these periods is similar to that of alfalfa, clover 
and rape. Excess of rye in some instances produces 
scours or extreme laxativeness in young pigs, when the 
corn, tankage, ash and salt allowance is too low. 

Pasturing rye or wheat is not practical or beneficial 
after it reaches the heading period, unless it be to secure 
the scattered grains on harvest fields impossible to cut 
by the usual methods. Either wheat or rye with oats 
sown in combination furnishes ideal late fall and early 
spring pasturage. While these plants are not over 6 or 8 
inches high, they contain a higher per cent of protein 
than do alfalfa or clover. Such pasturage is ideal for 
brood sows and growing pigs, with a medium ration of 
concentrates. 

SORGHUM OR CANE 

The coarse fibrous nature of sorghum and its low pro- 
tein and high sugar starch content makes sorghum prac- 
tically of a very limited usage as a hog forage. It may 
be used during the early summer season for old sows, 
when sown thickly to minimize rank growth, but it is 



FORAGE FEEDS 139 

not advisable to pasture in late fall or the second growths, 
on account of poisoning resulting from frost. 

lamb's-quarters or pigweed 

This is a very common weed usually found growing in 
very rich soil. It occurs in both narrow and broad 
leaved species. When secured in the young and suc- 
culent stage, it becomes of high value as a forage for 
hogs. The commonly prevalent " parsley weed " is also 
relished, and is of excellent value as a hog forage. 

ROOTS 

The value of the different root crops as a feed for 
hogs lies largely in the possibility of their abundance and 
cheapness of production. Their almost total digestibility, 
bulkage, watery content, laxative effect, provision of va- 
riety, relish and winter time succulence are of especial 
benefit to growing pigs and brood sows. 

The feeding of roots in connection with concentrates 
materially lessens the amount required of the latter, 
either for a developing or fattening ration. Roots com- 
monly embrace beets, carrots, mangels, rutabagas, Irish 
and sweet potatoes, turnips, artichokes, cassava and 
chufa. The feeding of root crops is not advisable in a 
strictly fattening ration, and in no event should they be 
made the base of any ration, although hogs may be al- 
lowed free access to fields containing these crops, with 
grains fed additionally. 

SUGAR BEETS 

Of all root crops, sugar beets are considered to be of 
the best feeding value and are the most highly relished by 
the pigs. While their feeding will provide a good 
maintenance ration, it is not advisable to overfeed or make 
them basic of the ration. The addition of corn or other 



140 SUCCESS WITH HOGS 

grains, shorts and alfalfa makes a good combination. 
The feeding of wet beet pulp produces about the same 
results as the sugar beet, when properly balanced with 
concentrates. There exists some doubt as to the ad- 
visability of freely feeding the molasses product, as it 
has a tendency to create scours and other digestive dis- 
turbances. 

IRISH POTATOES 

The undersized, off grade, decaying or wasting po- 
tatoes may be economically fed to hogs, especially to 
young, developing pigs or ailing swine, steamed or cooked 
and mixed with grains. Potatoes alone are scarcely life- 
sustaining, especially when fed raw. It takes about looo 
lbs. of potatoes to produce the same gain as will loo lbs. 
of corn, and sometimes to accomplish this result, two or 
three hundred pounds of other concentrates must be 
given in addition. 

SWEET POTATOES, CASSAVA AND CHUFAS 

The South is favored with ideal conditions for the 
production of sweet potatoes, cassava and chufas, slightly 
different species of root crops very common to these sec- 
tions. Their value is slightly less than that of Irish po- 
tatoes and their protein content is very low, requiring 
concentrates or forages to give proper balance. Like the 
artichokes, they are best harvested by giving the pigs 
free access. 

ARTICHOKES 

The artichoke is the tuber of a rather tall, broad- 
leafed, weed-like plant common to the Corn and Hog 
belt. Artichokes occur in both the domestic and wild 
state. The domestic artichoke is very productive, yield- 
ing from 200 to over 500 bu. per acre, and is well rel- 



FORAGE FEEDS 141 

ished by hogs, and produces economical gains with grain 
concentrates. Yet artichokes are not very extensively 
used as a hog food. 

Hogs may be best turned into fields of artichokes dur- 
ing the fall and early winter, as they can then handily 
root out and harvest the crop of tubers. Artichokes add 
well to the brood sow and growing pig ration, with but 
one drawback — they give the hogs a tendency to root. 



CHAPTER XXXIII 
GRAIN, MEAL AND OTHER FEEDS 

CORN 

Corn is considered as the basis of all hog foods, re- 
gardless of many so-called objectionable features, for 
like any good thing, its use is much abused when fed 
alone. When corn is well balanced with supplements, 
trouble is absent. Practically all other hog foods are 
supplementary to corn. Corn is practically indispensable 
in any hog ration, and every ration, to give the best of 
results, should have corn as the base. But corn alone is 
excessively fattening and heating, and is very deficient 
in certain proteins that are essential building elements 
and in the calcium content of mineral matter. Corn is 
an excellent fattening food, giving a hard, smooth finish, 
but it lacks ideality as a brood sow or growing pig food. 
Corn also lacks in fibre or bulky matter, and in the life 
vitamines found so plentifully in milks. 

The excessive feeding of corn, year in and year out, 
tends materially to diminish size of bone and body frame, 
decreases the powers of vitality and prolificness and in- 
creases the sluggishness of nature, effects a " burned up " 
condition, and is a primary cause of many prevalent 
hog ailments and diseases. 

The only real harmful trouble of corn is from over- 
feeding alone, or of feeding immatured, mouldy or 
soured corn. Corn does not contain any poisonous ele- 
ment. Corn fed in proper balance with supplementary 

142 



GRAIN, MEAL AND OTHER FEEDS 143 

foods becomes practically free of all objections. Milks, 
small grains, alfalfas, clover, roughages and pasturage 
give the best results in balance with corn, and more so 
M^hen tankage or meat meal is added. It must be remem- 
bered that practically all foods lack in some essential that 
would make them ideal, milk not excepted. The neces- 
sity of balancing the feeding of corn with supplemen- 
taries is evidenced clearly by the summaries of various ex- 
perimental stations. They show that it requires about 
one-third more of feeds and of cost to produce a pound of 
pork on a corn alone ration than the feeding of a well bal- 
anced ration of corn, forages, milk, tankage, etc. 

Corn is either hand fed in the ear, shelled or ground, 
or self fed in feeders, or by the practice of " hogging 
down " corn, or by the hogs running behind cattle in the 
feed yards. Any of these methods can be made suc- 
cessful, coupled with proper balances and sanitation. 

Corn is sometimes ground in balance with other grains 
or foods or soaked in a whole, cracked or ground form, 
and is sometimes steamed or cooked. In soaking, con- 
centrated lye is used by some to correct the acidity or 
destroy bacteria, thus making it sterile. 

Regardless of its preparation or the form of feeding, 
the essentials of supplementary foods must be — a bulk- 
age to offset the concentrated nature of corn, a high pro- 
tein and mineral content to offset the corn's lack of it 
and a good water content to aid in digestion, allay heat 
and favor laxativeness. 

Corn is usually soaked for summer pig feeding, and 
fed in the dry state to older hogs during the winter 
months, but contrary to popular practice, developing pigs 
will do better on dry corn, milk and pasture, and older 
hogs will do better on soaked corn, forage or pasture. 

In common feeding practice, one bushel of corn will 
produce 8 to 12 lbs. of pork, sometimes 15 lbs., according 



144 SUCCESS WITH HOGS 

to age, frame, nature and purpose of feeding. Old thin 
sows and big framed hogs make the best gains, while 
long fed, small boned or well-fleshed hogs make the low- 
est gains. 

In all feedings, regardless of form or preparation, the 
corn should be seasoned with salt, or the salt free of 
access to the hogs. It should also be supplemented with 
foods of high mineral content, or by free access to wood 
ashes, charcoals, lime, etc. 

The kernel of corn comprises six nutrient materials, 
viz : the hull or outer covering, the horny gluten, the 
starch, the crown starch, the germ and the tip or cap. 
The hull contains little or no protein and little ash. The 
horny gluten contains a good part of the small per cent 
of protein, and the high starch content fills the crown and 
walls of the kernel. The germ contains about one-half 
of the oil of the entire kernel. 

Types and breeds of corn differ considerably, but all 
are excessively starchy and fattening. To remedy this, 
the selection and breeding of corn that is somewhat low 
in starch and high in protein content, is advisable, espe- 
cially for hog raising. 

WHEAT, SHORTS AND MIDDLINGS 

Shorts and middlings are the by-products, along with 
bran, in the process of making flour. The patented 
processes of flour making oftentimes lower the value of 
the by-products, sometimes lowering their wholesome- 
ness, and some millers mix too freely with base or inert 
materials. Wheat may be fed whole, cracked or ground, 
preferably in the latter forms, and soaked for at least 
12 hours. 

Shorts or middlings produced under the old process 
of milling, that is, containing considerable bran, un- 
bleached and unadulterated, are of high value fed either 



GRAIN, MEAL AND OTHER FEEDS 145 

dry in self-feeders or in a slop made ration. Usually 
shorts and middlings lack slightly in the calcium or bone 
building materials, and have a slightly harmful acidity. 
Shorts or middling slops properly balanced with milk or 
tankage make an ideal supplement to corn, especially for 
little pigs and backward runty shoats. 

Shorts and middlings should not be soaked more than 
12 hours, as bacterial fermentation usually sets up during 
warm weather, causing slop to become sour and rancid. 
The slop barrel should be entirely emptied after each 
and every feeding, and washed out with a weak solution 
of lye water or a solution of low form antiseptic, such 
as lime or cresol dip. Slop should never be allowed to 
accumulate on either the outside or inside of the barrel, 
as such accumulations become harboring places for many 
forms of bacteria or germ life. A little salt or common 
soda may be used to season and sweeten the slop mixture. 

BRAN 

Bran is the hull or outer skin of wheat, being very 
rich in mineral matter and has a laxative efifect. Its 
great bulkage precludes its general use as a balance for 
fattening rations, but it is nearly ideal as a part of the 
brood sow ration, from its bone building, milk producing 
and laxative nature. Bran, from its bulky fibrous na- 
ture does not give satisfactory results in pig feeding, 
nor is it as palatable as shorts, middlings, corn, oil meal 
or tankage. 

OATS 

Oats, like wheat, barley and kaffir corn, are often- 
times used as a supplement to corn, but if cheap and abun- 
dant, oats can be used as a base hog- food for a short 
period when properly balanced with other foods to sup- 
ply the elements in which they are deficient. Oats lack 



146 SUCCESS WITH HOGS 

in protein elements to perfectly balance with corn, but 
have a sufficiency of mineral elements to offset that de- 
ficiency in corn. 

The tough, bulky, woody, fibrous shells surrounding 
the inner grains of oats sometimes effect harm when fed 
to young pigs, or when older hogs greedily gorge their 
stomachs full, without proper mastication. To avoid 
such troubles, oats should either be ground, soaked or 
fed in combination with other grains. 

A mixture consisting of ground oats i part and corn 
2 parts gives good results with milk and forage, as a de- 
veloping ration. Oats as a part of the brood sow ration 
aid in bone and milk production, and are corrective of 
minor digestive ailments, especially charred or slightly 
burned oats. The oats of the highest value for feeding 
purposes are those having light, blunt shaped hulls, with 
well developed kernels. 

BARLEY 

Barley is very similar to wheat, rye and oats, in that 
it may be used as a base, and gives best results when 
balanced with corn. Barley is slightly higher in protein 
and mineral matter than corn, with a correspondingly 
less fattening content. The feeding of barley tends to 
develop frame and muscle, giving the animal general 
evenness, but will not produce the high corn finish. Hogs 
fed on barley and properly supplemented with other 
foods and pasturage tend to become finished animals, 
more of the bacon type. 

Barley can be fed in the whole grain, but preferably 
ground or in a soaked state, in order to overcome the 
objection of the tough woody hulls. Many breeders prac- 
tice " hogging down " fields of barley, with very desirable 
results. 



GRAIN, MEAL AND OTHER FEEDS 147 



EMMER OR SPELTZ 

Emmer or speltz is a hybrid grain closely resembling 
oats and barley and yields very abundantly. Speltz is 
quite extensively grown in the Northwest and consider- 
ably used in fattening and developing hogs. However, 
it requires nearly 100 lbs. of speltz to produce the same 
gains as 70 lbs. of corn. Its abundance and cheapness of 
price make it popular and profitable. Speltz is usually 
ground, soaked, and fed in connection with other foods 
and supplements. 

COWPEAS AND SOY BEANS 

Canadian field peas are quite extensively grown, es- 
pecially in the northern and western sections of this con- 
tinent. The protein content of peas with that of soy 
beans is much higher than that of other farm produced 
hog foods, and the fat equals or excels them. The com- 
mon practice of feeding peas is by sowing the fields 
during the months of May or June, and turning hogs 
therein during August, or ripening period, allowing the 
hogs to eat at free will. 

Some hog feeders harvest and thresh the peas, feeding 
them whole or ground into meal, with or without other 
foods or supplementals. The feeding of Canadian field 
peas has many features to be recommended, especially 
its production of big frames and healthy bodies that finish 
into pork of high bacon quality. 

Soy beans are very closely related to Canadian field 
peas, as the analysis, feeding value, method of culture, 
feeding and results are practically the same. 

PUMPKINS AND SQUASHES 

The common field or cow pumpkin is a valuable forage 
food, especially for brood sows and young pigs during 



148 SUCCESS WITH HOGS 

the fall and winter months. Pumpkins alone will hardly 
sustain -life, but with a third or more corn ration, they 
give good results of gain and are very helpful, especially 
the seeds, which act as a vermifuge for intestinal worms. 
Yet overeating the seed may cause digestive trouble. 
Pumpkins are best fed by " hogging down " fields of 
corn, pumpkins and rape or by feeding the raw pumpkins 
in the brood sow or pig ration. It is neither economical 
nor best to cook pumpkins. 

Squashes are very similar to pumpkins in nature and 
value, but are not so commonly used for a hog food as 
are pumpkins, 

RICE 

In certain sections of the South, hog raisers are fa- 
vored with the cheapness and abundance of the by- 
products of rice, and very flattering results are reported 
on these feeds. It is reported that lOO lbs. of the rice 
polish product are equal to about 130 lbs. of corn, and 
that the same amount of rice bran is equal to about no 
lbs. of corn, and that rice meal is about equal with corn, 
pound for pound. However, it is hardly possible for 
rice to become as staple as corn, but where it may be se- 
cured economically and in abundance its use should be 
employed. 

COTTON-SEED MEAL 

Cotton-seed meal is the finely ground product of the 
mealy inside of the cotton seed. Its protein content, like 
that of gluten and blood meal, is excessively high, while 
its carbohydrate is passably good, and its mineral con- 
tent very high. Its continuous feeding has harmful re- 
sults, especially to brood sows and young pigs. 

While cotton-seed meal may be fed safely in limited 
amounts for 40 or 60 days, common experience tends to 



GRAIN, MEAL AND OTHER FEEDS 149 

disapprove of its being extensively used as a staple hog 
food. Still some southern hog men report securing 
good results without practically any serious harm. 

GLUTEN FEEDS AND MEALS 

All products, such as glucose meal, and feed, cream 
and flour gluten, sugar, starch or maize feed, hominy or 
corn hearts and other similar by-products from the manu- 
facture of starch and glucose from corn, come under 
this term. The definition of gluten is a tenacious, viscid 
constituency as found in flour or meal dough. 

These feeds are high in protein and fats, passably high 
in carbohydrates and very low in mineral matter. They 
may be fed with other foods in proper balance. For ex- 
ample, corn 4 parts, gluten meal i part, or barley, wheat 
middlings 4 or 5 parts to i of gluten, or with 10 per cent 
oil meal or tankage. In order of value gluten meal 
precedes hominy hearts and hominy meals. 

MILO MAIZE AND KAFFIR CORN 

These foods are the seeds of sorghum cane-like plants 
that are abundantly produced, especially on the semi- 
arid plains of the South and West. The heads are har- 
vested, threshed and fed either in grain or ground form. 
In analysis, these two grains are very similar to that of 
corn, having a slightly less fattening content and a little 
more of mineral matter. They give good results for fat- 
tening, especially when supplemented with other foods 
and forages, but like other foods of their nature do not 
give the best of results when fed alone. 

MEAT MEAL OR TANKAGE 

These valuable concentrates and supplements are of 
packing house production, being a by-product made from 
the accumulations of meaty parts and scraps of these 



ISO SUCCESS WITH HOGS 

plants. The mass is thoroughly cooked in pressure tanks 
at a high degree of heat to separate the fats and oils 
from the tissues and to sterilize the product. Then it is 
dried under intense heat, ground and screened, to be 
mixed later with the solid matter secured from the water 
that the original meats were cooked in. This gives the 
product its high protein content. The final process of 
mixing prepares the product for bagging and consump- 
tion by hogs. 

Standard tankages or meat meal show analysis of at 
least 60% protein, 8% fat and 5% crude fibre. A lower 
grade containing not less than 45% protein, 8% fat and 
5% crude fibre is also produced. The value of tankage 
lies mostly in its protein content, hence the 60% protein 
grade is always advised. 

Many hog men claim to find differences of results be- 
tween different brands of tankages of the same protein 
content. After considerable experience and research, 
this cannot be substantiated. Every packing house prac- 
tically uses the same by-products, employs the same meth- 
ods of production and is required to conform to the same 
regulations governing its production and sale, hence the 
60% tankage of any reliable packing house should be of 
the same high quality and productive of as good results 
as any other brand of the same analysis. True there is 
some difference in brands of salt, flour and sugar. 
Tankage should be almost as standard as either of these 
food products. Some packing concerns formerly did run 
considerable offal or fertilizing material into this product, 
but no tankage producer can do this now. Tankage has 
been condemned more from its misuse and from the re- 
sults of feeding low grade or 45 per cent material than 
from any real contained harmful element. 

Tankage fed in line with the teaching of extensive ex- 
periments practically always gives splendid high results. 



GRAIN, MEAL AND OTHER FEEDS 151 

Like many other concentrates tankage must not be used 
as a one-alone ration, nor in excess especially to brood 
sows, young or developing pigs. Tankage gives best re- 
sults fed in connection with corn and pasturage to either 
brood sows, pigs or fattening hogs. 

Tankage is very high in mineral matter, especially in 
the bone forming calcium and phosphorous content, be- 
ing excelled only by milk, and the alkalinity of its min- 
eral matter aids to sweeten and neutralize digestion. It 
is also high in certain elements in which corn is deficient 
that are very essential to the life and growth of all ani- 
mals. 

The fat content of tankage, like that of all animal 
origin fat, is more easily digested and assimilated than 
that of vegetable origin, the fats of milk are alone su- 
perior in this respect. Tankage is generally conceded to 
be the most economical and result giving supplement to 
corn, accessible to the majority of hog feeders, especially 
for proteins and mineral matter. 

Tankage gives the best results fed about 5 to 10 per 
cent of the ration with corn, wheat middlings, forage, 
etc. Tankage may be fed profitably to hogs running 
behind corn fed cattle. Its allowance should be con- 
siderably less than when hand fed or self fed with grain 
rations. 

BLOOD MEAL 

Blood meal is a packing house product from the blood 
of cattle which is thoroughly sterilized and steamed, dried 
and ground into a meal. Blood meal is exceptionally 
high in protein, but is very low in mineral matter and 
fat, being less than one per cent of the latter, besides 
containing six or seven per cent of moisture. 

The feeding value of blood meal has not been fully 
determined. It is high in protein and relished by pigs 



152 SUCCESS WITH HOGS 

when mixed with wheat middHngs, and has some cor- 
rective value with pregnant sows. The use of blood 
meals had best be of a very limited nature. The better 
plan is to place more dependence on milks and tankage. 

BONE MEAL 

Bone meal is a packing house by-product produced by 
sterilizing animal bones and grinding them into a fine 
meal. As bone meal is high in calcium and phosphoric 
elements, it is an excellent bone building supplement 
when fed in limited amounts, especially to young, de- 
veloping pigs. Bone meal from point of cost and eco- 
nomical results, ranks next to both sow's and cow's milk 
as a bone building agency. 

LINSEED OIL MEAL 

Oil meal is a by-product in the production of linseed 
oil from flaxseed, being ground into meal form. Oil 
meal should never be fed excessively to the breeding 
herd, as it is liable to cause abortion of brood sows when 
overfed. The high protein content and laxative nature 
makes it a valuable supplement to nearly all rations when 
used as a small per cent of the rations. 

Oil meal produces laxativeness and adds temporary 
palatability to foods, giving a heavier creamy body to slop 
mixtures. Like most of the concentrates, the harm pro- 
duced is generally caused by its misuse, and the greatest 
benefits are derived by feeding in perfect balance with 
other foods. A little oil meal, not to exceed 5%, is 
recommended in the rations of brood sows and develop- 
ing pigs, not of continuous feeding, but more as a condi- 
ment or for medicinal use. 

Oil meal may be added to a mixed grain or alfalfa hay 
and grain combined rations, or it may be fed in com- 



GRAIN, MEAL AND OTHER FEEDS 153 

binations with tankage. However, these two products 
are practically the same analysis, tankage being the bet- 
ter. It is advisable to use only one to secure the needed 
protein elements. From 10 to 20% of oil meal gives ex- 
cellent results in fattening rations, especially dry lot 
feeding. 

" HOGGING DOWN " FIELDS OF PUMPKINS, RAPE AND CORN 

The generally high results secured from " hogging 
down " methods establishes the advisability of their gen- 
eral adoption wherever practical, especially from the hy- 
gienic standpoint, as it gives the hog a more primitive 
life, a wider range, cleaner environments, minimizes in- 
fections, stimulates appetite, aids digestion, assimilation 
and elimination, provides sufficient exercise and gives a 
better balance of rations. Most hog farms can be ar- 
ranged to adopt this system of feeding, especially during 
the fall and early winter months. " Hogging down " 
also saves labor, time and expense and materially in- 
creases swine production. Again, of all farm animals 
the hog is best equipped to profitably harvest crops in 
this manner. 

To hog-down successfully, the whole farm or its fields 
should be fenced hog tight, and a 5-year rotation crop- 
ping system arranged, of corn, clover, alfalfa, timothy, 
rye and oats. The fields intended for the basic food use 
are planted first with corn, later with pumpkins, and 
either preceding or following the last cultivation, they 
may be sown with Dwarf Essex rape. When the corn 
commences to mature, a woven wire fencing is stretched 
through the field so as to enclose only a small area at a 
time. Not more than 5 or 10 acres should be allowed 
for 100 or more hogs. This provides a more thorough 
clean-up of the combined feeds, and a much cleaner and 
more wholesome nature of the foods consumed. 



154 SUCCESS WITH HOGS 

Spring pigs are commonly used to " hog down " corn. 
It is figured that 50 pigs weighing 50 to 125 pounds each 
will clean up one acre of corn yielding about 50 bushels 
of corn in 6 or 8 days. 

As in other methods of feeding, it is better to under- 
allow the amount consumed than to overallow, and to 
gradually place the hogs on a full range of farm and 
feed than to cause a too sudden change in the nature or 
amount of feed. In the beginning, it is best to allow 
hogs access to the field only a few hours daily, after 
being fed first a fair ration of concentrated foods. For 
example, dry lot hogs should not be turned into green 
fields of corn or pasturage direct, nor should pasture 
fed hogs be allowed to gorge on corn. Most hogs should 
be turned gradually into fields of corn, pumpkins or rape, 
but hogs that are accustomed to good clover or alfalfa 
pasturage can be allowed a greater freedom. A full ac- 
cess to range should never be given before 30 days, and 
even then the hogs should be supplied with foods ana- 
lyzing high in mineral ash and alkaline content, as oats, 
oil meal, tankage, ashes, salt, etc., along with free access 
to fields of clover or alfalfa, timothy or blue grass, and 
plenty of pure water. 

It is believed that this practice of feeding, coupled with 
good sanitation, helps to control and minimize the preva- 
lency of many common and fatal ailments and diseases 
occurring during the fall months, especially hog cholera. 
This practice also furnishes succulent forage in abun- 
dance, to take the place of fall pasturage that is usually 
short and dry from adverse weather conditions, and it 
also causes a wide distribution of manure over the farm. 

The advised, practical system of forage crop rotation 
is approximately as follows : 

The first year field, planted in corn, pumpkins or 
rape. 



GRAIN, MEAL AND OTHER FEEDS 155 

The second year field, planted either corn or oats, and 
sown in fall with rye. 

The third year field, rye with clover, and timothy sown 
in early spring. 

The fourth year field, timothy and clover through all 
seasons. 

The fifth year field can be left to timothy and clover 
or plowed up for corn or for small grains, after which 
alfalfa may be sown in either spring or fall, to be 
cropped for 7 to 10 years. 

MILK 

Milk is secreted from the blood through certain func- 
tions performed by the mammillary glands, which are 
soft, spongy organs filled with a fine network of ducts 
and cells, which connect with the circulatory system and 
certain organs of the animal. The formation of milk is 
not altogether continuous, for the greater part is formed 
just prior to the suckling of the pig, hence ideal natural 
conditions induce the highest flow of milk. 

Milk is the basic animal food, as it contains a complete 
ration for development and growth consisting of fats, 
sugar, protein, casein, albumen, ash or mineral matter 
and water. The fats occur in small globules of size 
about six thousand to the inch. The casein and albumen 
represents the nitrogenous. The milk sugar represents 
the carbohydrate, the ash or mineral matter coupled with 
the nitrogenous contributes most for the growth and de- 
velopment of bone tissue and body. The fat of milk is 
of too high value for pig feeding. 

The bacteria that are the specific causes of tuberculosis, 
fevers, cholera, etc., may be carried and transmitted by 
milk. By pasteurization or heating to 212 degrees for a 
few minutes, or by the use of boric acid or salicylic acid, 
the growth or presence of bacteria may be minimized. 



156 SUCCESS WITH HOGS 



THE VALUE OF MILKS 

The milk of the mother sow may be termed as the 
fundamental pig feed, with the milk of the cow supple- 
mental to it. The sow's milk is much richer in nutrient 
elements than that of cows. This milk is intended by 
nature to furnish all of the food nutrients needed by the 
pig until several weeks of age. Very rich in the begin- 
ning it gradually diminishes as the pig ages. Nature 
finally effects complete discontinuance of the dam's milk 
by causing the flow to diminish in both quantity and 
richness, until the pigs are forced to acquire appetites 
and ability to handle other foods, which eventually cause 
the pigs to curtail dependency upon their dam's milk, and 
evolves the best way to effect perfect weaning of the pigs. 

The quality and quantity of all milks is of vital im- 
portance. All milk producing animals should be fed 
pure and wholesome foods, and kept in sanitary quar- 
ters. They should be free of any constitutional ailments, 
such as tuberculosis, blood disorders, etc. Such ideality 
coupled with the feeding of rations properly balanced to 
produce milk high in the growing and building elements, 
goes far to produce healthy and thrifty pigs. 

Pure cow's milk may substitute that of the sow's for 
" orphan pigs," if it be fresh from the udder, slightly 
sweetened with sugar and a little lime water added, 
given a little at a time, and often, but never overfeeding. 
Cow's milk in any form is one of the best supplemental 
for growing pigs and for convalescent hogs. Cow's milk 
in the process of digestion forms a curdled mass in the 
stomach, so it should not be fed in excessive amounts, 
or in too sour or rancid states. Separator milk, fresh 
from the machine, seems to give the best and least harm- 
ful results. 

Of all milks buttermilk contains the least nutritive 



GRAIN, MEAL AND OTHER FEEDS 157 

elements and the most of the harmful ones for pigs, 
especially when fed in excess. The processes practiced 
by many dairies and creameries in extracting the butter 
fats, etc., cause the buttermilk to be laden with many 
harmful, chemical ingredients, and as the milk is gath- 
ered from over a vast territory it is also liable to con- 
tain germs of tuberculosis. Then again its state may be 
rancid or putrid, from being placed or kept in foul and 
unsanitary containers. However, wholesome buttermilk, 
fresh or in a sterilized or dried form, becomes a most 
recommendable, economical and profitable supplementary 
hog food, especially for growing pigs or those suffering 
from intestinal ailments, supplying lactic acid to stimulate 
and aid digestion. 

The high albuminous bone, blood, nerve building con- 
tent of all milk makes it of very high value and im- 
portance, vitally so for young pigs, especially during their 
growing and developing period ; it is also an appetizer, 
balancer and supplement to all grain rations. 

The analysis of cow's milk taken on an average shows 
approximately: protein 3.50, fat 3.80, sugar 4.80, ash 
or mineral matter .75, water 87.00. This shows sow's 
milk to be much richer than cow's milk, especially in 
protein, fat and mineral elements. 

The analysis of buttermilk varies greatly, averaging 
about a 10% total of dry matter, which represents its 
protein, fats, sugar and mineral matter content. 

The analysis of sow's milk immediately after farrowing, 
shows extreme richness in protein and fat elements. 
Technically speaking, the sow's milk at this period is 
called colostrum, from its richness and life build- 
ing, laxative, regulative effects, being in fact the 
life fluid full of the essential vitamines, the connective 
link between the dam and her litter, which are trans- 
forming from the foetal to living, breathing, suckling 



158 SUCCESS WITH HOGS 

baby pigs. It also starts the action of digestion in young 
pigs. Conforming to nature, the quality and analysis of 
the sow's milk changes and lessens in richness, but 
slightly increases in volume for a few weeks, then lessens 
in both richness and volume until the weaning or drying 
up period effects total cessation of the flow. 

In computing of rations, normal sow's milk may be 
considered as Nature's own balanced pig ration, one 
very difficult to substitute with any other " man made " 
pig ration. Tankage becomes secondary to milks in 
value and effects for pigs. The feeding value of skimmed 
milk compared with corn is about 500 to 600 lbs., against 
100 lbs. of com. 



CHAPTER XXXIV 
HOG FEEDING AND BODY BUILDING 

The nature of the feeding of hogs is one of the most 
essential factors in successful hog raising. In order to 
feed and develop pigs properly the feeder should become 
fairly conversant with the nutrient values and effects of 
all hog feeds, so that he may be able to forecast the re- 
sult of most any outlined balance of rations or method of 
feeding. 

It is not necessary to acquire great technical knowl- 
edge of food analysis and feeding standards. The hog 
feeder should learn mainly practical facts, such as the 
composition of foodstuffs, what each element will pro- 
duce in the form of pork, its upbuilding or down-build- 
ing efifects, also the effect upon the hog's general health, 
growth, physical conformation, stamina, vitality and pre- 
potency, and finally, of the probable ultimate ending and 
profit, whether it be for the feeding of pigs, breeding 
animals or of hogs for the market. These are the es- 
sentials, and to get at this from a practical view, a study 
should be made of the elements that largely compose 
the carcass of the hog. 

Both plants and animals are only able to nourish 
and develop their body structure to its highest state 
when there is an abundance of building or nutrient ma- 
terial available. For example : the big stalk of corn in 
rich soil, with its many broad leaves, is enabled to ma- 
ture from one to three ears of corn, while the puny stalk 

159 



i6o SUCCESS WITH HOGS 

in poor soil may not even have a " nubbin," and the big 
stretchy, motherly sow that is well fed usually raises a 
big healthy litter of pigs that finish into market top- 
pers, while the " runted " and wrongfully fed and kept 
sow may only farrow weak litters or twins that may or 
may not reach the market. 

The feeding of hogs is based upon the best methods of 
building their bodies into finished pork products, and in 
order to correctly do so many factors must be considered ; 
the requirements for maintenance of life and for the 
performance of life's essential functions by the animal, 
the digestibility and the real nutritive value or use of 
the food by the animal, the net value of the food after 
the maintenance requirement and losses by undigested 
matter in the feces and by the formation of gases during 
digestion, and the waste carried out by the urine. All 
combined tend to show that perhaps not more than one- 
half of the common hog foods are really available and 
utilized in building up the body and fattening the animal. 

The energy or fuel value of foods is measured by the 
amount of energy they will furnish by burning, the same 
as coal, wood or fuel is tested. This power is expressed 
by calories. This does not always represent the true nu- 
tritive value of a food, as the difference in character 
and composition of foods, their digestibility and varying 
losses during digestion and assimilation present many 
different percentages of net energy values. 

Pork is not made from any one food element or ra- 
tion, but from a combination of them. The best pork 
is secured by the feeding of a well balanced ration com- 
posed of nearly all the farm produced hog feeds, the 
milks, grasses and grains. Nature's plan, or the " free 
choice system," sometimes called the " cafeteria plan," 
is a successful and natural feeding system, as is also the 
practice of allowing fattening hogs to run behind cattle 



HOG FEEDING AND BODY BUILDING i6i 

that are being fed on a well balanced ration, with the 
addition of concentrated feeds, such as tankage, and with 
pasturage in addition, if possible. 

The analysis of the hog's body shows the following 
elements, approximately: water 50%, protein 15%, fat 
30%, ash or mineral matter 2 or 3%. These propor- 
tions vary somewhat according to type, breed, condition 
and nature of the feeding of the animal. Hogs that are 
in lean or breeding condition run higher in water and 
protein, while those that are excessively fat or are of 
the extreme small boned type, run lower in ash and 
minerals. 

Hogs of the so-called " Big Type " have higher 
amounts of ash or mineral matter, and generally a lower 
per cent of fats. All hog feeders eventually find out 
that the desired types are largely built up and main- 
tained by the feeding of favorable foodstuffs, also that 
the main dependence must be placed upon farm produced 
foods as basic of all hog feeding operations, not alone 
from their abundance, accessibility or cheapness, but 
for innumerable other reasons. Also that no single 
farm produced or commercial food will supply a com- 
plete balanced ration, hence it becomes necessary to sup- 
plement practically every commonly used concentrate hog 
food. Experience establishes the prevailing grain hog 
foods in order of value and usage to be, as follows: 
corn, wheat, barley, oats, rye, kaffir corn, milo-maize 
and sorghum seed ; but no one should be fed alone, 
the better system being to combine one or more with 
roughages or pasturage. For example, experimental 
feeding has established that it takes about 475 lbs. 
of corn to produce 100 lbs. of pork, and that 470 lbs. 
of wheat or 465 lbs. of barley will produce the same re- 
sult. But when the above three foods are combined in 
equal parts, 100 lbs. of pork can be produced for every 



i62 SUCCESS WITH HOGS 

450 lbs. of grains fed. Still better gains and results are 
secured when the combined ration is further supple- 
mented with skim-milk, alfalfa, clover, pasturage, meat 
meals or tankage. In fact, a wider diversity of food- 
stuffs tends to effect a better natural balance of rations 
by the hog itself, also a cheaper cost of production. 
Hence, successful pork production lies largely in the ar- 
ranging and taking all possible advantage of all known 
laws of nature and experiences in producing, supplying 
and feeding foods to hogs, in conformity to reproduce 
the highest type and quality. 

The different essential factors governing body build- 
ing given in the approximate order of importance are : 

Water. Water is the most important element of the 
hog's ration. Animals cannot live long without water, 
and its deprivation always produces harmful results. 
Its purity, accessibility and approximate quantity con- 
sumed daily should be of personal knowledge. Hogs 
cannot properly digest, assimilate and eliminate their food- 
stuffs unless they have the natural required amounts of 
water, in combination with their foodstuffs. Water also 
flushes out the intestines and enters into and becomes 
the greater part of the blood and body structure. Water 
is absorbed freely into the system all along from the 
stomach to the large intestines. 

Protein. This element contributes largely to the 
building of the muscles, tissues, brains, nerves and vital 
parts, organs, the blood and lacteal secretions, and also 
forms bones, cartilage, skin, hair and hoofs of the 
hog. Foods that are relatively high in protein are con- 
ducive to the production of strong, healthy, vigorous 
and prepotent hogs. Protein, coupled with the mineral 
ash element, may be termed as the health, life and body 
building elements of all animal foodstuffs. Yet, the ex- 
cessive feeding of proteins will cause harmful effects. 



HOG FEEDING AND BODY BUILDING 163 

Fats. The fats of foods are converted into oils and 
fats as found in the body by the process of digestion and 
assimilation, which prepares them for absorption. The 
fat splitting element lipase changes the form into emul- 
sified, soapy, fatty acids and glycerin, with the aid of 
the alkaline cell of the bile. 

Carbohydrate. Plainly speaking, this is the sugar 
and starch content, in combination with carbon and 
water, of foodstuffs. This element is closely coupled 
with fats proper and it produces certain forms of fats 
in the body of the hog, that become as storehouses of 
heat and energy, enabling the animal to move about, 
preserving an even temperature of body and a reserve 
of life sustaining elements to draw upon during sick- 
nesses or deprivations. While most grains, excepting 
corn, contain a low percentage of heating and fatten- 
ing content and fat formers, most feeds contain a high 
per cent of carbohydrates. This fact generally compels 
the balancing with grain of foods that are more pro- 
nounced in protein, as alfalfa, tankage, etc., so that the 
hog may receive an ideal developing and building ration. 
Otherwise, when the hog is to be fattened for market, the 
ration should be overbalanced in carbohydrates and fat 
formers, such as corn. The carbohydrates are absorbed 
in the form of glycogen, or more plainly speaking, ani- 
mal starch. The glucose-like sugars formed in the in- 
testines are absorbed through the intestinal walls and 
carried by the way of the portal vein to the liver, where 
they are stored temporarily as glycogen, which gradually 
changes back into glucose and enters the blood circula- 
tion to be carried eventually to all needed places of the 
body. 

Mineral Matter. The ash or mineral content of the 
hog's body is determined by the reduction of the body 
by fire. The bone structure contains almost the entire 



i64 SUCCESS WITH HOGS 

amount of the limes, phosphates, and inorganic salts of 
the entire carcass. Alfalfa, milks, wheat, oats, grasses, 
meat and bone meal, oil meal, wood ashes, vegetable 
ashes and tankage are the best builders of bone and ash. 
In computing all balances of feeding rations for hogs, 
the analysis of such foods should be closely studied and 
reckoned, as they may differ according to the nature 
of the soils on which they are produced, or by the process 
of making. Soils can only give to plant life grown upon 
them a combination of the mineral element that they 
contain. For example, soils deficient in limes produce 
alfalfa or clovers deficient in the same elements. Many 
supplementary foods used to supply protein and ash ele- 
ments are relatively low in these basic ingredients. How- 
ever, the protein and ash of most supplementary feeds 
are readily and almost wholly assimilated and utilized. 
Separator milk is one of the most valuable and econom- 
ical supplementary hog foods that can be obtained. Al- 
falfa is next in value, cost and availability. 

Farm produced foods, alfalfa, clovers, grasses, peas, 
beans, rape, milks, pumpkins, etc., can supply protein 
and mineral at the lowest cost. In commercial foods, 
dependence is placed upon meat meals, tankage, oil meals, 
shorts, brans, etc. 

The number of pounds of nitrogen and mineral ash 
elements in every looo pounds of pigs is given in the 
following table : 

Phosphoric 

Acid Potash Lime Magnesia Nitrogen 

Fat Pig ... 16.54 1-3^ 6.36 0.32 17.65 

Stock Pig . 10.66 1.96 10.79 0.53 22.08 

Iron, silica and soda are also found in small amounts. 
Mineral matter is absorbed in the small intestines in a 
practically unchanged form. The hydrochloric acid of 
the gastric juices causes mineral matter to become soluble. 



HOG FEEDING AND BODY BUILDING 165 

By the comparative study of the life and growth of 
both plant and animal life, especially of their similar 
essentials, the life protoplasms, mineral elements, fats, 
carbohydrates, proteins, water, air, etc., and of their 
connective dependency one upon the other, the cycle of life 
transformation from plant to animal, animal to earth 
and earth to plant becomes fixed and definite of mind, 
proving the old adage, " Dust thou art, to dust re- 
turneth," and that foods fed to both animal and plant 
life must be of the highest ideality in order to perpet- 
uate and produce the highest types, quality and power. 

THE TROUBLE WITH SINGLE RATIONS 

No food should be fed exclusively, nor too high in bal- 
ance for any extended period. The ration should be 
near ideal for the purpose fed, to bring about an even 
growth, development of body and a well-boned animal, 
capable of carrying the full amount or load of fats with- 
out harm to its breeding functions. For instance, the 
trouble with the corn-alone ration is its lack of protein 
element, very low mineral content, low quality of its 
protein, excessive heat and fat, and the acid nature of 
its ash content. Its excess of carbohydrates and lack 
of protein is markedly shown by its analysis, which gives 
nearly eight pounds of carbohydrates for every pound 
of protein content, or about twice the proper proportion. 

Young pigs should have only one pound of protein for 
every four pounds of carbohydrate, or roughly speaking, 
the feed ration should be about 20% of protein elements. 
Furthermore, the protein element of corn lacks in cer- 
tain body-building elements that promote growth, thrift 
and good health. The entire absence of these elements in 
the ration will eventually produce a low state of vitality, 
growth and thrift, followed later by death. 

The extreme low mineral content of corn practically 



i66 SUCCESS WITH HOGS 

precludes the hog from receiving the required amount of 
calcium (or lime), the bone-building material of foods, 
which comprises about 40% of the dried bone ash of 
animal life. This is also true of the other necessary 
elements, such as phosphorus, magnesia, potassium, so- 
dium, sulphur and chloride. The nature of the mineral 
ash content of corn is also of a harmful acidity which 
interferes with the digestion and assimilation of protein. 
Corn also contains more fat than that required for a 
developing ration. The hog men of long ago recognized 
this fact by sweetening the acidity of corn by soaking 
the corn in a light solution of lye-water, and by the lib- 
eral feeding of wood ashes and a little salt. 

To effect a well balanced ration with corn as the basis, 
the supplements added should have as few pounds of 
carbohydrates to the pounds of protein as possible, and 
the protein of these foods should be of the highest qual- 
ity. A wider variety of supplement feeds tends to in- 
sure a greater abundance, a better balance and mixture of 
the life and body-building elements. It is generally be- 
lieved that the proteins of animal origin give better re- 
sults than vegetable derived proteins. For example, the 
milk of both the mother sow and cows, meat meal, or 
tankage products are generally accepted as the basic pro- 
tein supplements. Furthermore, the other basic factors 
of a ** well-balanced result-getting ration " are its proper 
balance of fat and mineral content, together with its 
palatability, digestibility, assimilative value and purity 
of nature. The supplemental foods should also possess 
an abundance of mineral nutrients, especially of calcium, 
phosphorus, phosphates and potassium. The nature and 
mixture of foods should be such as to enhance palatabil- 
ity, that the peculiar liking of the hog's appetite may be 
catered to, in any balance or method of feeding. Regu- 
lar feedings of clean, well-balanced rations without abrupt 



HOG FEEDING AND BODY BUILDING 167 

changes of nature or amount tend to increase the palat- 
ability and final results. 

DIGESTIBILITY AND ASSIMILATION OF FOODS 

Contrary to many feeders' opinions, the hog does not 
digest or assimilate 100% of the food consumed. The 
ratio of digestibility of foods differs according to the 
elements of the feeds, the state of the animal's condi- 
tion, form fed and its nature. Averagely speaking, the 
hog under favorable conditions will digest 80% to 90% 
of the food consumed, but he does not usually utilize 
over 50% of it for growth or fattening purposes. 

The amount of nutrient material secured by assimila- 
tion depends largely upon the balance of the ration fed, 
the health condition of the animal and natural working 
of the whole digestive tract. To secure the highest re- 
sults, there must be thorough mastication of the food, 
thorough mixing with the saliva of the mouth glands and 
with the gastric juices of the stomach, and a proper bal- 
ance of mixtures existing in the stomach of the inorganic 
acids and base forming elements. 

To explain more fully, all feeds contain ash or min- 
eral elements, secured from the soil where grown. The 
process of digestion being really but a burning up one, 
these ashes, or inorganic elements, essentially become of 
great value, especially in the service performed of aiding 
digestion, assimilation and the building up of the differ- 
ent parts of the animal's body. 

In the digestion and assimilation of foods, to secure 
the best of results, with the minimum of digestive ele- 
ments or disturbances, the balance between these elements 
should never be wide apart. The acid-formers should 
never predominate for any period, or amount, over the 
basic. In separating the mineral elements into classes, 
phosphorus, chlorine and sulphur are recognized as the 



i68 SUCCESS WITH HOGS 

main acid-forming elements of high protein content 
feeds, while potassium, calcium, magnesia and sodium are 
the main basic elements. All foods contain these ele- 
ments in widely varying amounts, and when taken into 
the stomach they become the acids and bases of digestion, 
neutralizing each against the other, attempting to produce 
the natural digestion of the foods. 

To effect more natural and higher degree of digestion 
and assimilation, the bases should be in excess of the 
acidity. Should the acidity be in excess for any 
length of period, unnatural conditions are resultant, 
which will eventually terminate in serious digestive ail- 
ment or disease. There must always be a sufficient alka- 
linity or basic in the stomach to offset the acidity. 

Milks and meat meal products are almost wholly di- 
gestible, but the woody fibers, husks and hulls of grains, 
grasses and vegetation are practically indigestible. 
While the latter feeds give a greater bulkage and some- 
times aid in a certain way, the overfeeding with such 
foods usually causes the pig to expend and waste con- 
siderable energy and digestive juices, in attempting to 
digest them. 

However, the ration should never be too concentrated. 
Hogs should be supplied with a sufficient amount of 
bulkages in their feeds to insure an even intestinal load 
and a laxativeness thereof. Corn alone is too constipat- 
ing, as are many other high fattening-content foods. 
The free access to green forages, such as alfalfa, clovers, 
grasses, and feeding of milks, meat meal, tankage, oil 
meal, alfalfa and clover hay in connection with concen- 
trates, adds value to and effects a better bulkage, digesti- 
bility and laxativeness, besides a better mineral and pro- 
tein benefit. 

Foods that are high in protein content contain larger 
amounts of acid-forming elements, phosphorus, sulphur 



HOG FEEDING AND BODY BUILDING 169 

and chlorine. All suth foods that do not have an accom- 
panying relatively high base-forming element, should be 
balanced with foods or elements containing the required 
basic elements. Thus, foods excessive in protein or 
muscle-building elements should not be fed exclusively 
for any long period. 

The blood supply and its condition largely affects the 
state of digestion and assimilation. The gastric juices 
of the stomach and the assimilation fluids of the intestines 
are but a part of, or rather a specially prepared form of, 
the blood to carry on these processes ; in fact, the blood 
becomes as a liquid flesh, or the vehicle and repository 
of all elements of the body, its office and agency being 
to carry and control the building up of all parts of the 
body and eliminate waste matter. Consequently the 
blood supply should be plentiful and pure, thereby caus- 
ing a generous- building of bone, muscle and tissue in har- 
mony with natural digestion, assimilation and elimina- 
tion. 

SLOPPING HOGS 

The results secured by both experiment and common 
practice do not strongly recommend the practice of slop- 
ping hogs above that of dry feeding, especially when the 
hogs have free access to plenty of good water. 

While the soaking of mill feeds and of some hard dry 
grains for a few hours adds to their palatability and 
digestibility, prevents a slight wastage of feed and 
effects a trifle better appearance and slickness of coat 
of the hog — dry feeding, on the other hand, with ideal 
forage in connection usually produces a greater pound- 
age of gains and with less digestive ailments, and with 
a little tankage or milk, in addition, the slick appearance 
is also secured. 

While it may be practical to slop young pigs and brood 



lyo SUCCESS WITH HOGS 

sows, certain limitations exist. The continued practice 
in close, dry pens establishes a weaker boned, smaller 
sized, more compact, quicker maturing and less prolific 
type of hogs. Also a backward tendency of all lard 
breeds to the small type. Where the hog raiser is in a 
position to give considerable time and desires to give the 
pigs or sows an extra opportunity to do their utmost dur- 
ing their developing period, it is advisable to give them 
slop rations, but not without corn and plenty of water, 
besides a free access to salt and ashes and forage if pos- 
sible. Slop will not take the place of these essentials, 
neither will the soaking of any food add to its nutritive 
value. Again, where the hog raiser desires to utilize such 
wastage products as kitchen slop, milks, non-grading 
grains, etc., these may be fed as slops, preferably mixed 
with a good grade of middlings. 

In any event, all utensils used for the soaking of feeds 
or slopping hogs must be kept sanitary. The foods 
should never be soaked to exceed twenty-four hours, bet- 
ter only twelve. They should never become soured or 
rancid nor should any accumulations form either on, in, 
or outside, as such become harbors for germs. Neither 
should flies or rodents be allowed access to foods, either 
in dry or wet state. Contrary to common belief, the 
acidity of slightly soured foods, and the decay of leftover 
foods in troughs are not beneficial, but are of harm to 
all hogs. The slopping and soaking practices require 
considerable attention to disinfection of all receptacles 
and utensils. A teaspoonful of lye or a teacup full of 
soda or an ounce of cresol dip to the barrel once a week 
will aid sanitation. 

SELF-FEEDING 

The nature of foodstuffs, their balance or analysis in 
nutritive elements, method of feeding and sanitation 



HOG FEEDING AND BODY BUILDING 171 

practiced, have great bearing upon the hog's healthy de- 
velopment and thrift, creation of high power disease re- 
sistance, and ultimate maturity, either as breeding ani- 
mals or market hogs, with the desired attending utility 
and profit. Hogs, fed and cared for properly, should 
possess enough natural powers of resistance to throw 
off many lesser or common ailments, and to weather 
through the lighter sieges of such diseases as cholera, 
pneumonia, etc., much better than those of lower vitali- 
ties. 

Hogs require daily a sufficient quantity of cardinal 
body-building elements, or vitamines, as found in all 
foodstufifs, in the proteins or muscle tissue building ele- 
ments, the oils and fats that furnish heat and energy, 
together with the carbohydrates or the starches and 
sugars, and water and mineral ash elements of food- 
stuffs. 

The hog can only assimilate and store up sufficient of 
these essentials for the body's present needs, with but a 
small surplus for future purposes, which consists mostly 
of fats. After the maximum has been secured, the 
greater part of any nutritive element contained in con- 
sumed foods will be eliminated without being properly 
digested or assimilated. A " high factor of waste " is 
often established by overfeeding. Its continued practice 
will cause digestive troubles and make the hog more sus- 
ceptible to the invasion of disease germs. 

For example, the continuous feeding to extremely 
young pigs of one balanced ration, especially of a fatten- 
ing, heating nature as corn, causes their organs to become 
badly overworked in the attempt to consume, digest and 
assimilate over amounts of such feed to secure the neces- 
sary proteids and mineral elements. The ultimate result 
is a hog of extreme fat, weak vitality, with the tissues of 
the body fat, soft and flabby, being simply " burned up " 



172 SUCCESS WITH HOGS 

on corn and made very susceptible to the infection and 
ravages of prevalent swine ailments and diseases. 

A well founded theory of hog cholera is that its origin 
and perpetuation are based largely upon its being of a 
dietary cause, and that its control and final eradication will 
be brought about by studying and adopting systems of 
feeding and care that are best to build up hogs of high 
vitalities and powers of disease resistance. 

Hence, the importance of balancing the rations of the 
hog, from the embryo pig, through the brood sow, to ul- 
timate maturity. It has long been known that the pig 
will, when its foods are of free access and provided with 
free range generally, choose its needful nutrients more 
properly than when hand fed and close penned. 

Hogs of the big or medium types are better adapted 
to self-feeding than are the small types. Pigs of the lat- 
ter type are of habit to eat a one-sided ration, lay around 
the feeder and take but little exercise ; consequently they 
get " off feed " and develop into short, fat, chubby hogs. 
The big, well bred, good boned, strong vitality pigs eat 
a well balanced ration, take plenty of exercise and de- 
velop into big, smooth, high quality hogs. 

These facts being ever present in swine production, 
cause hog men to study and to adopt self-feeding upon 
their hog farms so far as practicable, that they may 
secure desired results of better, healthier, stronger hogs, 
of stronger disease resistance and ultimate greater num- 
bers, weight and profit. 



CHAPTER XXXV 

THE GRINDING, SOAKING AND COOKING OF 
HOG FEEDS 

GRINDING 

The grinding of any grain or feed alone does not in- 
crease its nutritive value or produce much benefit or 
profit, but the grinding of old hard grains will make them 
more palatable and easier of digestion. Further, the 
grinding of certain grains or feeds in combination to ef- 
fect a properly balanced ration for hog feeding is both 
practical and beneficial ; for example, the chopping or 
grinding of alfalfa mixed with corn, wheat, oats, etc., or 
the grinding and mixing of corn, oats, wheat or barley, 
oil meal or tankage. One serious drawback to ground 
foods is that greedy hogs may bolt much of their food 
unchewed or poorly masticated. This practice may set 
up digestive troubles and the building of soft bones and 
muscles. 

Whether feeds should be ground depends largely on 
the nature of the foods, the age of the animal, the man- 
ner and purpose of feeding, available help, time, expense 
and grinding outfit ; also of the hog's temperament, hab- 
its and greediness, — for instance : hogs fed in large 
bunches and of uneven size usually practice the " grab 
and bolt down style," the older and stronger ones se- 
curing the greater part of the food, while hogs fed in 
smaller bunches, being of about the same age and size 
consume more even amounts of foods and also form bet- 
ter habits of chewing and mastication. 

173 



174 SUCCESS WITH HOGS 

The grinding of grains also causes a slight increase in 
the digestibility and assimilation of most grain hog foods 
and slightly lessens the factor of waste, but unless there 
exists a good reason, and the cost of the grinding is low, 
grinding will hardly pay for the additional cost, trouble 
and labor. 

SOAKING 

The practice of soaking grains, meals and feeds is 
recommended for grains that are hard or slow of diges- 
tion. The soaking period should be about 12 hours, never 
to exceed 24 hours. The soaking will often soften the 
food, especially its cellular structure, causing it to be 
more palatable, easier masticated, digested and assimi- 
lated. 

Soaking also lessens the liability of gorging and in- 
creases the bulkage and water content of rations. This 
practice is recommended for hogs running in dry lots, 
for brood sows and growing pigs. The summertime 
feeding presents better advantages for this practice than 
does the wintertime, although the soaking of feeds for 
brood sows and fall pigs is very profitable during the 
wintertime. However, spring pigs running on forage will 
do better on dry concentrates in combination with milk, 
ashes and salt. 

In soaking feeds the barrels, tanks and pails used must 
be kept sweet and clean, and frequently disinfected. A 
good practice is to throw in a handful of common baking 
soda or a teaspoonful of concentrated lye at least once 
a week in the wintertime, oftener during the summer. 
This will also improve the wholesomeness of grain foods 
and destroy low forms of germ life. The change from 
dry to soaked feeds acts as an appetizer, but this should 
be gradual, never absolutely direct. 



COOKING OF HOG FEEDS 175 

COOKING 

Many years of experiment does not find any great 
advantage in cooking feeds for hogs, except for pigs and 
hogs that are runted, unthrifty or sick, or in using un- 
wholesome foods, such as garbage or fermenting feeds, 
by steriHzing them. Corn, oats, wheat, potatoes and 
vegetables cooked for ailing hogs tend to stimulate the 
appetite and are more easily digested and assimilated. 
The practice of steaming or slightly cooking or warming 
such feeds or combinations as alfalfa, wheat, oats, corn, 
etc., for brood sows and growing pigs during the winter- 
time, is ofttimes beneficial, but it rarely pays for the 
whole herd. The continued practice of cooking foods 
causes weak, spongy bones and lessened vitality. 

Experiments tend to prove that the more natural the 
temperatures of hog foods, better results will follow ; 
hence it is advisable to slightly warm or steam foods in 
the wintertime for brood sows and developing pigs to 
secure summertime temperatures, but in any event, it is 
not advisable to make radical changes in the temperatures 
or nature of hog foods. 

The following table based on experiments made by the 
Iowa State Experiment Station gives an analysis of the 
common farm produced foods and commercial supple- 
ments to grain rations. It gives the representative aver- 
age of feed constituents in a hundred pounds. 



176 



SUCCESS WITH HOGS 



Feeding Material 





V 




















J3 


a 






^^ 


[14 


u 






(U 

•0 






V 


u 




rt i; 


u 


nl'-' 


a 


u 


■^,1 




T3 C 


^ 




>.w 




>>i 







. 


w 


II 


u 

<u 

c 


u 


rt • 


rt 


cfl 0< 


r*^ 


0. 


U^ 


fe 


UW 


s 


61.0 


7.0 


lO.O 


2Q.O 


i.i-o 


3.6 


S.I 


O.I 


5-3 


0.8 


3.6 


5.0 


0.2 


5.4 


0.8 


33.0 


35.0 


7.0 


59-4 


6.0 


3.30 


350 


17.0 


72.4 


5-0 


15-5 


63.0 


5.1 


74.2 


4.1 


16.0 


62.2 


4.0 


71.0 


5.8 


87.9 


2.^ 


.50 


3.4 


2..^ 


II-5 


68.0 


S-o 


79.0 


3.5 


150 


6-?.o 


2.0 


67.4 


7.0 


12.0 


64.5 


3.5 


72.2 


7.0 


41.0 


47.5 


2.0 


SI.9 


1. 5 


24.0 


S8.5 


I.O 


60.7 


2.5 


41.0 


38.0 


8.0 


56.6 


5.0 



Tankage or meat 
meal, 60% pro- 
tein feeding^ 

grade 7.0 

Skim Milk 90.5 

Buttermilk 90.4 

Linseed Oil Meal 

(old process). 10.0 
Soy Bean Meal.. lo.o 
Middlings, wheat 12.3 
Bran, wheat .... 12.0 

Blood Meal 7.0 

Oats 12.0 

Alfalfa Hay 13.0 

Clover Hay .... 13.0 
Gluten Meal .... 8.0 
Peas, Canadian 

field 14.0 

Cotton Seed Meal 8.0 



SOME FARM GRAINS NEEDING SUPPLEMENT 



Corn (maize) . . 14.0 

Barley 12.0 

Wheat 1 1.3 

Rye 1 1.8 

Sorgum Seed . . . 13.0 

Kaffir Corn 12.0 

Milo Maize .... 12.0 



10.2 


70.0 


4-3 


79.S 


I.S 


IIS 


72.0 


2.0 


76.4 


2.5 


1 1.9 


73.0 


2.0 


77.4 


1.8 


II.4 


73.0 


1.8 


77.0 


2.0 


9.3 


72.0 


3.7 


81.1 


2.0 


1 0.0 


73-2 


3-2 


80.2 


1.6 


10.2 


72.H 


3-0 


79-4 


2.0 



^ The carbohydrate equivalent equals the carbohydrates, plus 
2.25 times the fats, the fats being considered 2.25 times as ef- 
fective as the carbohydrates. 



CHAPTER XXXVI 

SUCCESSFUL RATIONS FOR DRY LOT 
FEEDING 



RECOMMENDED BY PROF. JOHN M. EVVARD 

Growing and Fattening Hogs 

For Suckling Pigs weighing up to 40 Lbs. All feed being 
figured on the poundage basis. 

Ration A. Corn 80; Tankage 20; Salt free 
access. 

Use Ration B. Corn 75; Middlings 20; Tank- 

Any One age 15; Salt free access. 

OF These A Ration C. Com self fed ; Tankage self 
Rations. fed ; Salt free access. 

Ration D. Corn self fed; Tankage self 
fed; Salt free access. Middlings self 
fed. 

For Weanling Pigs 50 to 100 Lbs. 

Ration A. Corn 80; Tankage 15 to 20; 
Salt free access. 
Use Ration B. Corn 75 to 80; Tankage 10 to 

Any One J 15; Middlings 10; Salt free access. 
OF These \Ration C. Corn self fed; Tankage self 
Rations. fed; Salt free access. 

Ration D. Corn self fed; Tankage self 
fed ; Middlings self fed ; Salt free access. 
177 



178 



SUCCESS WITH HOGS 



For Shoats from loo to 175 Lbs. 

'Ration A. Corn 80 to 85; Tankage 10 to 
15 ; Salt free access. 
Use Ration B. Corn 75 to 80; Tankage 10; 

Any One Middlings 10 to 15; Salt free access. 

OF These ^Ration C. Corn self fed; Tankage self 
Rations. fed; Salt free access. 

Ration D. Corn self fed; Tankage self 
fed ; Middlings self fed ; Salt free access. 

For Hogs from 775 to 250 Lbs. 

{Ration A. Corn 92 to 96; Tankage 4 to 
Use Either! 8 ; Salt free access. 
OF These ) Ration B. Corn self fed ; Tankage self 
Rations. [ fed; Salt free access. 

For Fat Hogs from 250 to S50 Lbs. 

Ration A. Corn 95 to 99 ; Tankage i to 5 ; 
Use EithebJ Salt free access, 

OF These ' Ration B. Corn self fed ; Tankage self 
Rations. [ fed; Salt free access. 

For Fattening Yearling Sows that have Weaned Their 

Pigs. 

When in poor condition. 

Ration A. Corn 90; Tankage 10; free access to Salt 
and Charcoal or all self-fed. 

When in good condition. 

Ration B. Corn 92 to 95 ; Tankage 5 to 8 ; free access 
to Salt and Charcoal or all self-fed. 

Omitting tankage of all rations the last two or three 
weeks. 

For Fattening Two Year or Older Sows that have 
Weaned Their Pigs. 
When in poor condition. 



DRY LOT FEEDING 179 

Ration A. Corn 95 ; Tankage 5 ; Salt free access, or 
all self-fed. 

When in good condition. 

Ration B. Corn self fed or all they will eat, with free 
access to Salt. 

For Pregnant Breeding Sows. 

At breeding time ; Flushing to increase the number in 
litter. Start at least 10 days before breeding. 

For Gilts. 

Ration A. Com self fed; Tankage self fed; free ac- 
cess to Salt. 

For Older Sows. 

Ration B. Corn self fed; Tankage self fed; free ac- 
cess to Salt. 

Or Corn 90; Tankage 10; free access to 
Salt. 

During the Gestation or Pregnancy Period 

For Gilts. 

Ration A. Corn 88 to 90; Tankage 10 to 12; Salt free 
access. 

Ration B. Corn 50 to 75 ; Alfalfa 25 to 50 ; Salt free 
access. 

Ration C. Corn 65 ; Alfalfa 30; Tankage 5 ; Salt free 
access. 

Ration D. Com 30 to 50; Skim or Buttermilk 50 to 
70 ; Salt free access. 

Ration E. In self feeder, Corn ground 48; Alfalfa 
ground 48 ; Salt free access ; Tankage 4. 

For Older Sozus. 

Practically the same rations as above, raising or lower- 
ing the corn and alfalfa allowance to control fatness of 



i8o SUCCESS WITH HOGS 

the sows. Old sows can eat a little more of both com 
and alfalfa, especially if of big frames and thin. 

For Suckling Sows. 

For both Gilts and Older Sows. 

Ration A. Corn 70; Middlings 15; Tankage 15; Salt 
free access. 

Ration B. Corn, all well cleaned up with a separate 
mixture of Middling 3, tankage i, according to appe- 
tite, fed either dry or as slop. Salt free access. 

Ration C. Corn self-fed, Middlings self fed. Tankage 
self fed; Salt free access. 

Corn may also be soaked for sows with pigs following. 

The feed ration of suckling sows should be limited the 
first 10 days after farrowing, getting up to full feed as 
quickly as conditions warrant. Improvement can be 
made to add " Free access to wood ashes and charcoal," 
in connection with salt to every ration, whether it be of 
breeding, growing or fattening hogs in either dry lots or 
pastures. 

Successful Rations when Hogs are Running on Pastures 

of Forage Feeds 

When in high protein pastures such as: alfalfa, rape, 
clovers, tender growth blue grass, timothy, rye and wheat. 

For Suckling Figs Weighing up to 40 Lbs. 

Ration A. Corn self-fed; Middlings self- 
UsE Either! fed; Tankage self- fed; Salt free access. 
Ration. Ration B. Corn self-fed; Tankage self- 

fed; Salt free access. 

Little pigs will not over eat of tankage when running 
on succulent pasturage, especially of alfalfa or clover. 



. DRY LOT FEEDING i8i 

For Weanling Pigs, 50 to 100 Lbs. 

'Ration A. Corn o to 95 ; Tankage 5 to 10; 
Use Either Salt free access. 

Ration. ' Ration B. Corn self-fed ; Tankage self- 
fed; Middlings self-fed; Salt free access. 
Weanling pigs running on succulent alfalfa will eat 
about 94 to 96 of corn and 4 to 6 of tankage. 

For Shoats 100 to ly^ Lbs. 

'Ration A. Corn self-fed or hand-fed; Salt 
free access. 

Use Either Ration B. Corn self-fed ; Tankage self- 
Ration. 1 fed ; Salt free access. 

Ration C. Corn self-fed; Tankage self- 
fed ; Middlings self-fed ; Salt free access. 

For Hogs 175 to 2^0 Lbs. 

Ration A. Corn hand or self-fed; Salt free access. 

For Hogs 250 to 300 Lbs. 

Ration A. Corn hand or self-fed; Salt free access. 

For Fattening Sozus for Market. All Ages. 

Ration A. Corn hand or self-fed. If in poor condi- 
tion, Tankage, Skim or Buttermilk fed until they get 
nicely started to flesh good. 

For Pregnant Sows. 

Ration A. Corn with a 5 to 10% of Tankage until 
sows are bred. Then put sows on corn until about a 
month before farrowing, when a limited amount of tank- 
age or separated milk may be fed to increase milk pro- 
duction and insure good strong, lusty, active born pigs. 

For Brood Sows Carried Through the Summer for Fall 
Breeding. 
Ration A. Corn limited ration, regulated according to 



i82 SUCCESS WITH HOGS 

gains and conditions desired. Change ration to corn and 
Tankage lo days before farrowing. Feed liberally to in- 
crease number of pigs at farrowing. 

When Hogs Are Running in Dry, Hard, Low Protein 
Pastures, such as: Old, Dry, Short Bluegrass, Sorg- 
hum, Millet, Timothy, Wheat, Rye or Sweet Clover of 
Second Year's Growth over lo in. High. 
Rations. Use same as recommended for all classes in 

Dry Lot Feeding. 

When " Hogging Down " Corn. 

Forage grown shoats weighing from lOO to 150 lbs. 
are best adapted for " Hogging Down," but any class, 
especially older, thin hogs, intended for fattening, can 
be successfully turned into the corn field. 

Ration A. Standing corn in which rape, rye, wheat, 
soy beans or cowpeas are growing. Allow salt free ac- 
cess and tankage, if supplementary green food is low. 

Ration B. Standing corn, with run to adjoining fields 
of alfalfa or clover, rape, luscious tender bluegrass, or 
to a combination of one or more of these. Allow free 
access to salt. 

Ration C. Standing corn clean of all other green 
foods. Allow tankage in self feeder and free access to 
salt. 

All rations should be understood of having a free ac- 
cess to unlimited pure clean water of even temperatures. 

The author believes that in starting shoats or hogs 
in " hogging down " corn, it is advisable, at least for 
a few days, to give them water and about a half ration 
of old corn or other concentrate foods, every morning 
before turning them into fields, and to drive them out 
after a few hours, feeding again lightly at night. 

Again; do not make any abrupt or radical change of 



DRY LOT FEEDING 183 

the nature or amount of foods. For instance ; the turn- 
ing of dry lot hogs into succulent pastures or corn fields 
will cause serious digestion troubles oftentimes mistaken 
for cholera. 

The changing of slop fed or pasturage grown pigs 
abruptly to dry feeds and lots will also cause an upset 
with attending scours, dysentery or constipation that will 
take considerable time and attention to overcome, if it 
does not precede serious infectious troubles. The abrupt 
turning of pigs into fields of green clover or corn for un- 
limited periods may result in the pigs bloating from 
gases generated from the immatured plants, which may 
cause an acute death or by the continued practice will 
set up chronic forms of derangements. 

A FEW CONDENSED SUCCESSFUL FEEDING SUGGESTIONS 

Ear corn is the best, most profitable, all around corn 
preparation. Shelled corn in self feeders comes next 
and soaked shelled corn is excellent to start little pigs 
with. 

Common salt should always be fed to hogs, allowing 
free access to it after becoming accustomed to it. 

Charcoal made from corn cobs, or wood, is excellent, 
especially when eating corn heavily. 

Barley, rye, wheat, kaffir corn, milo maize or sorghum 
seed in ground form are quite similar to corn, and 
may be substituted if their price is favorable. Barley 
is the most efficient substitute for corn, while rye will 
cause digestive troubles when fed excessively. 

Whole skim or buttermilk are the greatest physio- 
logical corn supplements, but the cost of the former and 
supply of the latter forces the use of tankage, wheat, 
middlings and oil meals, along with forages and pastur- 
age as supplements to corn. 

Good, sound, healthy, prolific, breeding stock, coupled 



i84 SUCCESS WITH HOGS 

with good breeding selections and practices, good feed- 
ing, self watering, good housing (well lighted, dry and 
sanitary), provided with splendid range of leguminous 
pastures, managed by a man whose heart is in the busi- 
ness, who will combine and recombine the many factors 
and forces, effecting a harmonious working of all units 
to effect the right thing at the right time, will bring suc- 
cessful endings to attempted pork production. 

THE WEIGHTS OF FEEDS 

To give aid in compounding rations more on the 
quantity or bulk basis, or where it is unhandy to weigh 
the feeds every time, a weight table is given — i quart of 
the following foods weigh: 

Corn, whole grain i lb. 14 oz. 

Cracked corn i lb. 12 oz. 

Corn meal i lb. 8 oz. 

Corn cob meal i lb. 6 oz. 

Oats, whole i lb. 

Oats, ground 12 oz. 

Wheat, whole i lb. 14 oz. 

Wheat, ground i lb. 13 oz. 

Wheat, middlings i lb. 12 oz. 

Wheat bran 10 oz. 

Rye bran 10 oz. 

Gluten meal i lb. 11 oz. 

Gluten feed I lb. 3 oz. 

Linseed meal i lb. 2 oz. 

Cottonseed meal i lb. 8 oz. 

Tankage i lb. 9 oz. 

Separator milk 2 lbs. 

Water i lb. 12 oz. 



CHAPTER XXXVII 
IDEAL BUILDINGS 

The central community or farrowing hog house varies 
greatly in size, material and type, in conformity with the 
need of room, cost and accessibility of material and the 
builder's idea of adaptability and convenience. 

The popular types of hog houses are based on either 
square, oblong or octagonal shaped ground plans. 

The oblong type seemingly is in most extensive use. 
Its size is regulated largely by the need of farrowing 
pens. The popular size being as outlined below. 

Dimensions : 24' x 48', with an alley-way 8' wide 
through the center longitudinally. The south half or 
sunny side is divided into eight pens each 8' x 8'. The 
north half is sub-divided in a like manner. It is advis- 
able to construct all partitions between farrowing pens 
so that they are movable, thus allowing one or more pens 
or the whole side to be thrown together for convenience 
for feeding older pigs, brood sows or fattening hogs 
during inclement weather, also to effect better cleaning 
and disinfection of the quarters. Many construct the 
pens 8' X 10' and the alley-way 12' or 14' wide to per- 
mit the driving of a wagon through them. 

The foundation and floor of the hog house are of ut- 
most importance. The floor construction should always 
be such as will provide a solid, smooth, warm, dry, air 
tight floor without cracks or crevices, and one that will 
drain off or absorb moisture. In locating the site of a 

185 



i86 SUCCESS WITH HOGS 

hog house, particular care must be taken that the drain- 
age of the ground be naturally away from all sides of 
the hog house if possible. Flat, low places and drainage 
courses should be avoided. The foundation should be 
started at least \2" to 30" into the ground and should be 
at least 8" to 12" in width. 

Cement blocks, hollow tile or concrete make the best 
and most economical foundations and floorings. The 
foundation should be built at least 12" above the level 
of the ground. After the foundation walls have been 
constructed, the whole inner or floor area may be filled 
with rock, gravel, broken brick and cinders, tamping 
down well and covering over with concrete, making it 
level with the surrounding foundation walls, or better 
still, even with the door sills and foundation frame 
work. During the construction of walls and floors, iron 
pins or brackets may be set into the concrete at proper 
places for attaching the wooden super structure, and the 
floor may be sub-divided into blocks or pens, like cement 
sidewalks in sections. The detailed descriptions of but 
a few most popular houses will be given. 

The " drop front " or double-row window type gives 
the most uniform sunlight to all parts of the house. The 
essential dimensions and features for a 24' wide frame 
constructed hog house are that the extreme elevation 
of the side walls be neither too high nor too low, the 
north wall usually about 6' 6'' and the south wall about 6' 
in height. The studding on the north side of the alley 
being about 11' 6" and those on the south side about 16'. 
The whole off^set or drop in the south roof being approxi- 
mately y' . This allows a continuous row of double sash 
windows for the entire length, giving space to arrange 
for ideal sunlight and ventilation. All windows should 
be on hinges and arranged with rope pulleys to open or 
shut easily. A single row of windows should be put in 



STUOOlNfr 




Frawe 

STUO)tN& 



STUODlNO- 



Wood False Fwoa 



^ STUDOlNQ. 



187 



i88 SUCCESS WITH HOGS 

the upper part of the south side above the pen doors to 
furnish sunlight for these pens, and a window in the 
roof over each pen of the south side will add to ideality, 
and give direct rays of sunlight during February and 
March upon the farrowing beds. 

To secure larger pens on the north side, the drive- 
way may be narrowed to not less than 6' 6". The di- 
mension timbers used are 2" x 6" and 2" x 4'', The sid- 
ing being common sheeting boards covered with ship-lap 
or drop-siding. Shingles give best satisfaction for roof- 
ing. False wooden floors should be used on concrete 
floored pens during the winter and farrowing period. 
These are constructed of 1" boards nailed onto i"x4" 
or 2" X 4"" made in two sections to fit each pen, and built 
so that they can be easily placed and removed when oc- 
casion demands. 

The farrowing pens should have guard rails of either 
2" X 4" or 2'' X 6" all around the pen, about 8" above 
the floor. Improved guard arrangements to give better 
protection to the pigs are always advisable. 

The cement floor should slope slightly towards the 
alley to give sufficient drainage of moisture and be 
slightly roughened on surface to prevent injury to hogs 
from slipping and sliding, but not so rough as to hold 
collections of moisture. 

A good serviceable floor can be made of gravel, clay, 
cinders and dirt, by tamping down the former and then 
securely fastening close mesh hog wire, both ways or 
doubly from sill to sill ; cover this with 2 or 3 inches of 
dirt, tamping down and occasionally adding dirt till per- 
fectly hard. Hogs cannot root up this floor, and it is 
warm, dry and ideal for farrowing. 

Attention should be given in construction to secure a 
well built house free from cracks or draughts, especially 
the floors and side walls. The doors and windows should 



IDEAL BUILDINGS 189 

fit snugly, and be so arranged that their use, ventilation, 
and sunshine can be well regulated. The installation of 
ventilators in the comb of the roof will practically solve 
the ventilation problem. 

If possible the hog house should have a watering sys- 
tem installed within or close by and a dipping tank or 
wallow place in close proximity. 

The size of the intended hog house may be reduced or 
enlarged according to need or desire, improved or cur- 
tailed in plan and arrangements, as one deems best, but 
the general outline given here should always be followed, 
as it represents the general consensus of ideas and prac- 
tices gained from years of experience. 

All hog houses should be provided with pens, panels or 
some form of subdivision so that the hogs, especially 
young shoats, are prevented from " piling up " or over- 
crowding during inclement weather. This is one primary 
cause of pneumonia and other diseases. 

THE IOWA SUNLIT COMMUNITY HOG HOUSE 

This type of building has several highly commendable 
features, one being that, when equipped freely with roof 
windows, sunlight is poured directly upon all parts of 
the floor and side walls in the course of the day. The 
cost of construction is less than for some houses, being 
considerably reduced by the low side and end walls. 

The most serious objection met with in the use of this 
type is the lack of sunshine in all pens at the same time 
and the leakage of snow and rain water through the win- 
dows; however, by the full use of especially manufac- 
tured metal framed windows these drawbacks are largely 
overcome. 

Another recommendable feature is the sanitary effect 
produced by sunlight penetrating to all parts of the house, 
and of its invigorating effect upon new farrowed pigs. 



190 SUCCESS WITH HOGS 

These qualities, together with cost, durability, conven- 
ience, maintenance and arrangements inside and outside 
pens, commend its adoption by hog raisers in general. 

Sunlit Community Hog Houses may be of masonry or 
frame construction, the latter being considerably cheaper 
but not so durable nor so handily kept sanitary. 

The foundation walls should be constructed of either 
concrete brick or stone, set well into the ground below 
frost level and, if convenient, tile drains should be in- 
stalled leading from the low points of pens and alley 
ways down through the concrete floor and walls to the 
outside, where the drainage may be carried away by a 
larger sewer or emptied into a concrete catch basin. 

The floor is laid over a deep bed of gravel or cinders, 
first using vitrified clay blocks over which is spread i^^ 
to 2 inches of cement. The pen floors should slope well 
to the gutter-way along the alley and the alley or drive- 
way floor should slope well both ways to the same gut- 
ter-way. The alley and gutter-way should be of solid 
concrete construction. The walls may be either of vitri- 
fied clay, brick, concrete or cement blocks or lumber. 

The door frames may be either of concrete or wooden 
construction, the former being more durable and air 
tight. Wooden doors answer best either hung from 
above or with side hinges. The south end wall win- 
dows may be of common construction, but the construc- 
tion of the skylight windows is more important and 
standard hotbed sash can be used. Greenhouse sash with 
double strength glazed glass or especially manufactured 
metal framed sashes are best and most advisable. 

The glass should be protected against hail with a cov- 
ering of heavy hardware cloth; practically any form of 
standard roofing may be used upon this type of hog house. 

The frame construction of inside pens embraces the 
use of 6" X 6" posts, secured in place by metal grooves 



Ventilator 




4 FtWh 



^=z 



-=^=«-p 



S^S^f 



|E= 



Ea:s3£i:^^ 



22 feet wide, pens 6x8, with doors and pens on south side 




Ground Floor Plan 



AN IDEAL, CHEAPLY CONSTRUCTED HOG HOUSE 



191 



192 SUCCESS WITH HOGS 

set in concrete while the panel partitions are held in place 
by metal grooves along the back walls or by upright posts 
extending to the rafters. 

The pen fenders are made by placing a 2 x 4 inch iron 
brace 8 inches out from the wall and 8 inches above the 
floor. 

For troughs the small, light, movable type is best. 

For ventilation, the cupola coupled with the arrange- 
ment where most of the skylight windows can be opened 
provides ideality for this essential feature. The follow- 
ing list gives the itemized materials for the construction 
of a masonry built Iowa Sunlit Community Hog House. 

MASONRY 

65 bbls. Portland cement. 
45 cu. yds. Sand and gravel. 
1200 — 4"x8"x 12" hollow clay blocks for floor, second ^rade. 
800 — 5"x8"xi2" hollow clay blocks for wall, selected. 
84 — Common brick for corners. 

2 bbls. lime. 
100 pieces 4" sewer pipe. 
10 pieces 4" sewer pipe y's. 

STEEL AND REINFORCING 

120 pieces %" x 12' twisted sq. bar reinforcing. 
20 pieces ^" x 12' twisted sq. bar reinforcing. 
25 pieces V^" x 2" x 12' mild steel bars for fenders. 
20 pieces %" x %" x 6' mild steel door catches. 
20 pairs 6" strap hinges. 
6 pairs 4" " T " hinges. 
20 pairs 8" screw hook and strap hinges. 



LUMBER 

6p 
10 p 
42 p 
20 p 

4 P 

80 p 

80 p 

20 p 

36 p 

3 



eces 4" x 4" x 16' No. i fir center posts. 

eces 2" X 6" x 12' No. i Y. P. girders. 

eces 2" X 6" x 16' No, i Y. P. rafters. 

eces 2" X4" x 16' No. i Y. P. fenders. 

eces 2" X 6" x 18' No. i Y. P. sash holders. 

eces 2" X 6" x 14' No. i Y. Y. sash holders. 

eces i"x8"xi4' No. 2 Y. P. shiplap for sheathing. 

eces i"x8"xi8' No. 2 Y. P. shiplap for sheathing. 

2S i"x6"xi2' No. 2 W. P. board cross ties. 

eces i" X 6" x 16' No. 2 W. P. D. & M. for doors. 

eces i"x8"x 18' No. 2 W. P. board door cleats. 



IDEAL BUILDINGS 193 

7 pieces i" x6" x 16' No. 2 W. P. board door cleats. 

12 pieces i"x4"x 16' No. 2 W. P. board door cleats. 

18 pieces i" x 8" x 16' No. 2 W. P. board partitions, gates, etc. 

44 pieces i" x 6" x 16' No. 2 W. P. board partitions, gates, etc. 

14 pieces i" x8" x 12' No. 2 W. P. board partitions, gates, etc. 
30 pieces i" x 4" x 14' No. 2 W. P. board partitions, gates, etc. 
10 pieces i" x 10" x 16' No. 2 W. P. board for form. 

10 pieces i" x 4" x 16' No. 2 W. P. board for form. 
ID pieces i" x 8" x 16' No. 2 W. P. board for form. 
12 pieces O. G. battens 16' long. 

HARDWARE 

I gross #11 F. H. Bt. screws. i%". 

3 doz. #6 wire screw eyes. 
20 — 6" chain bolt locks. 

4 sets bird proof door hangers. 
32 ft. B. P. track. 

10 lbs. 20 D nails. 

15 lbs. 10 D nails. 
50 lbs. 8 D nails. 

120 — %" X 3" mach. bolts. 
108 — %" X 2" mach. bolts. 

72 — YiXi]^" carriage bolts. 

38 — 1/4 X 12" mach. bolts 

10 prs. 3" butts. 

MISCELLANEOUS 

17 sqs. 3-ply, prepared roofing. 

6 — 4-light barn sash 9" x 12" glass. 

2 — 18" galvanized ventilators. 
38 — sky-light sash 3' x 4'. 
38 pr. 3" gal. butts for sash. 
10 — cellar traps 9" x 9". 

I gal. ready mixed paint to double coat 250 sq. ft. 

HALF MONITOR ROOF TYPE OF HOG HOUSE 

This is a type of house which has been in use for many 
years and has become a standard. It has certain recog- 
nized points of merit which will commend themselves 
to the up-to-date swine producer. 

As previously stated, this type of house is designated 
by the arrangement and location of the windows. A 
row of vertical windows is provided for lighting each of 
the two rows of pens. The house extends with the long 
axis east and west, and is not at all adapted to any other 



194 SUCCESS WITH HOGS 

direction. When the windows are placed at the right 
height, direct sunlight will shine into both rows of pens 
at the same time. If plenty of windows are provided, 
the pens will be quite thoroughly lighted. 

It is to be noted in this connection that the use of 
vertical windows does not admit an excessive amount 
of sunlight during the summer months when the inclina- 
tion of the sun's rays on the earth's surface is nearly 
perpendicular, in fact by using a wide cornice practi- 
cally all of the sunlight may be cut off. 

The principal disadvantages of the Half Monitor Roof 
hog house are : first, a large amount of space is enclosed 
for no other purpose than to provide a free access of 
sunlight, then again the entire house does not come un- 
der the direct influence of the sunlight as is the case of 
the Iowa Sunlit type of hog house. A part of the floor 
near the south wall, for instance, where the beds are lo- 
cated, does not at any time come under the influence of 
direct sunlight except when the doors are opened. 

It is possible to build the walls of the Half Monitor 
Roof type of house of masonry. The construction, in 
other respects does not differ materially from the con- 
struction of the Iowa Sunlit type of house, but the walls 
must necessarily be built higher, especially the south wall 
carrying the lower row of windows. The inside arrange- 
ment may be much the same. 

LIST OF CONSTRUCTION MATERIAL 

Half Monitor Roof. (Size 25x60 feet, 20 pens, each 6x8 
feet, and side walls as specified. 

MASONRY 

60 bbls. Portland cement. 
40 cu. yds. sand and gravel. 
1200 — 4" X 8" X 12" hollow clay blocks for floor, 2nd grade. 
800 — 5"x8"xi2" hollow clay blocks for wall, selected. 
84 common brick for corners. 
2 bbls. lime. 




Front View 




-8'— 



Frame View 

THE WIGWAM OR A-SHAPED INDIVIDUAL HOG HOUSE 



195 



196 



SUCCESS WITH HOGS 



STEEL AND REINFORCING 

18 — cast iron sockets for posts 4" x 4". 

20 pieces %" x %" x 6" mild steel door catches. 

32 pieces %" x 12' sq. twisted reinforcing. 

12 pieces Yo" x 12' twisted reinforcing. 

54 — W X.6" flat-head toggle bolts. 

10 pairs 6" strap hinges. 

26 pairs 4" T hinges. 

25 pieces ^/4 x 2" x 12' mild steel bar for fenders. 

LUMBER 

21 

II 

18 

15 

5 
20 
20 

5 

20 

172 

28 

3 

5 
18 

44 
16 

14 
14 
10 



5 

5 

5 

20 



eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 
eces 



2" x 6" 
2" X 6" 

4" X 4" 
2" X 6" 
2" X 8" 
2" X 4" 
" X 4" 
x6" 
X4" 



X20 
XI8' 
X 10' 
X 12' 
X 12' 
X 12' 
X 10' 
X 14' 



X • 



x6" 
i"x8" 
I " X 6" 
i"x8" 
i"x6" 
I " X 6" 
I"x8" 
i"x8" 
I " X 6" 
i"x4" 
l"x4" 
i"x8" 
i"xio 
i" X 6" 



C16' 
X 16' 
X 16' 

XI8' 

X 16' 
X 16' 
X 16' 
X 12' 
X 12' 
X 16' 
X 12' 
X 16' 
X 16' 
X 16' 
" X 16 
X 16' 



No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

No. 

■ No, 

No. 



I Y. P. rafters. 

I U. P. rafters. 

I fir center posts. 

I Y. P. plates and girders. 

I Y. P. ledges. 

I Y. P. plates and studs. 

I Y. P. plates and studs. 

I Y. P. cross ties. 

1 Y. P. fenders. 

2 Y. P. shiplap for sheathing. 
2 W. P. D. & M. for doors. 
- W. P. board door cleats. 
2 W. P. board door cleats. 
2 W. P. partitions, gates, etc. 
2 W. P. partitions, gates, etc. 
2 W. P. partitions, gates, etc. 
2 W. P. partitions, gates, etc. 
2 W. P. board cornice. 
2 W. P. board cornice. 

2 W. P. board cornice. 
2 W. P. board for forms. 
2 W. P. board for forms. 
2 W. P. board for forms. 
2 W. P. board window framing. 



HARDWARE 

I gross No. II F. H. Bt screws i%". 
10 — 6" chain bolt locks. 
20 pr. 4" strap hinges. 
10 lbs. 20d nails. 
20 lbs. lod nails. 
70 lbs. 8d nails. 
120 — %" X 3" mach. bolts. 
108 — %" X 2" mach. bolts. 
8 pr. 6" T hinges. 

MISCELLANEOUS 

26 — barn sash 4-light 9" x 12" glass. 



IDEAL BUILDINGS 197 

20 — barn sash 12-Iight 9" x 12" glass. 
19 sqs. 3-ply prepared roofing. 
1.6 gals, ready-mixed paint to double coat 400 sq. ft. 

The detailed descriptions of innumerable plans and 
types of hog houses could be given, in fact the complete 
details would make a volume in itself ; hence only the 
essentials with a few details of the most practical and 
popular houses are here given. 

SUNSHINE IN THE HOG HOUSE 

One of the greatest essentials of a farrowing hog 
house is the amount and duration of sunshine secured 
daily directly upon the greater part of the floor in the 
farrowing pens. Many hog men either unknowingly or 
indififerently construct hog houses without due regard to 
this essential. Hence many hog houses are dark, gloomy, 
cold, damp and ill ventilated boxes or bins, rather 
than ideal places for brood sows and their young to 
inhabit. 

The Government in a bulletin gives a table whereby 
every hog raiser can construct or remodel his hog house 
so that the sunshine may be best obtained over the greater 
part of the hog house floor, especially between the hours 
of 10:00 A. M. and 2:00 p. M. The key with which 
the table is operated is as follows, for example : The in- 
tended hog house being of the drop front type, is 22 ft. 
wide, the pens 8 ft. long and the alley 6 ft. wide. The 
length of the north pen and the alley way added together 
equals 14 ft. This represents the entire length of floor 
to be computed in finding the extreme top of window at 
any given latitude during noon hour of the first days of 
February, March and April. For example, 14 ft. repre- 
sents length of floor — the top of windows should be 
12 ft. 9 in. in a hog house near the 40th parallel of lati- 
tude for March ist farrowing use. 



198 SUCCESS WITH HOGS 

Another way to figure these heights is to lay down a 
plank of the intended width of pens and hold another 
plank perpendicular at the south end and when the 
shadow reaches the north end, the height of the upright 
plank at the south end will be the actual height that the 
top of the window should be at noon of any day and 
latitude taken. 

INDIVIDUAL MOVABLE HOG HOUSES 

The individual type of hog house has proven practical 
and successful when properly used, either alone or in 
connection with a central house. Both the central and 
individual type of houses have their own peculiar merits 
and demerits and by combining them, ideality is most 
nearly secured. 

The most prominent advantages of the individual house 
are their movable adaptability, changing locations from 
farrowing yards to pasture, back to feeding yards, lat- 
terly into battery-rows for winter time convenience. 
Thus their range of adaptability is very wide, their use 
permitting the isolation of mother and litter, permitting 
better sanitation, and effecting a better system of quar- 
antine. The construction of these types varies consid- 
erably, including the " A " shaped, the gable roof, com- 
bination, tepee and economy. 

The " A " shaped type perhaps is the most popular. 
It is constructed with various differing features upon the 
" A " shaped frame work. The main features being very 
similar, the differences being the forms and systems of 
ventilation, doors, windows and sunlight. 

The " A " shape or wigwam hog house owes its popu- 
larity to its cheapness, service, adaptability to be moved 
about and to keep in sanitary condition. The credit of 
its origin really belongs to no certain hog man. The 
original types of the " A " shaped hog houses were in use 





A CHEAP, SERVICEABLE INDIVIDUAL HOG HOUSE 



199 



200 SUCCESS WITH HOGS 

by the earliest breeders. Most hog men have practically 
adopted the following outlined type. 

Floor dimensions : 6' x 8' extreme height or y' xy' -x. 
y\ Any dimension approximately will answer, but ex- 
perience recommends given ones. The sills or runners 
are usually 4" x 4'' or poles with top side hewn flat. 
There should be at least three running longitudinally, 
with the house, at least 9' in length. 

A plank floor of 2" x 12" or better a double floor of 
1" X 6", or i" X 12" laid to overlap the cracks nailed into 
the sills or runners. Then the 2" x 4" frame work is 
built up over the floor. Six rafters are cut and joined 
with the 2" x 4'' ridge pole at the apex. The ridge pole 
is 8' long and the rafters are y' long. Each side should 
have three upright rafters and these should be strength- 
ened and arranged to fasten the side or roof boards on 
to, by having three i" x 4" counter-sunk longitudinally. 
The roof or sides of tight fitting and grooved i" y.6" or 
l''x8'' boards is nailed upright over the side frames. 

To secure ventilation bore a line of auger holes through 
the peak 2" x 4'' and cap the entire top with two i" x 8", 
or 1" X 12" boards nailed together in " V " shape and 
inverted over the top, supported above the roof at in- 
tervals by V blocks. 

The ends of the house require additional 2" x 4" for 
doors and windows placed about 2' apart. The door 
should be 2' wide and at least 2' 6" or 8" in height. The 
window in upper part of the back end 2" x i' 6". Both 
door and window should be hung on solid hinges and 
equipped with strong fasteners. 

Around the entire inside a pig fender of 2" x 4" should 
be counter-sunk into the frame work about 8" above the 
floor. 

The materials are roughly as follows : 



IDEAL BUILDINGS 201 

I Board 4" x 4" 16 ft. long 
I Board 4'' x 4" 8 ft. long 
8 Boards 2'' x 4'' 16 ft. long 

3 Boards i'' x 4" 16 ft. long 

4 Boards 2" x 12" 16 ft. long 
16 Boards i'' x 10" 16 ft. long 

The cost in all ranges from $15.00 to $25.00. These 
houses can be clustered together in feed yards during the 
winter, and make ideal shelters, as they are warm, well 
ventilated and prevent " piling up " or crowding of the 
hogs. 

One type is arranged so the sides may be opened as 
doors, another type has hinged doors and windows, while 
another may have sliding doors and glass windows. One 
type secures ventilation along under the entire length of 
comb board, while others have a box-like ventilator in 
the middle of the top. 

The hog man may exercise his own fancy and experi- 
ence in constructing these houses. Generally speaking, 
the well built, simple type house proves most satisfactory. 

OPEN HOUSES, SHELTERS AND SHADES 

The best natural shade for a hog is secured from in- 
dividual trees, of heavy foliage and wide branching limbs, 
where the hog can secure a cool shade and any breeze 
that blows. The shade of dense groves or tangled un- 
derbrush is not advisable on account of the lack of air 
and sunshine for germ killing agencies. Where natural 
shade does not exist, shelters should be provided. The 
most popular type is built along the side of fences, 
placing posts opposite the fence posts, nailing cross pieces 
about three feet above the ground and overlaying with 
old boards, brush, hay, straw, etc. 



202 SUCCESS WITH HOGS 

An ideal shelter is the portable type, as it can be 
moved about the farm and thoroughly disinfected. 

The floor dimensions depend on the number of hogs 
using the shelter. The following is a good serviceable 
shelter : 

Two or more runners, 2." x 4'"s, or 4'' x 4'"s, or poles 
that have been hewn flat on top, form the sills for the 
floor, which may be covered if desirable with one-inch 
boards, preferably old ones. Three foot uprights of 
2" X 4" may be nailed at each corner and on the sides 
and ends, every four feet. Only one side board is neces- 
sary, it being nailed flush with the top of the posts all 
the way around. The center posts should be a foot or 
more higher, to give the roof a slight slope each way. 
A 2." X 4" is nailed to the posts, forming the ridgepole, 
and braces may be nailed crosswise and otherwise, to 
give rigidity and strength to the roof structure. The 
roof may be of almost any kind of board material that 
fits snugly together, keeping out the sunshine or deluges 
of rain. Old hay, brush or straw may be thrown over 
the roof to insure better protection. 

During inclement weather, especially made panels may 
be used to close up the open sides. The front panel be- 
ing equipped with a door, easily converts the open shelter 
into a fairly comfortable hog house for temporary usage, 
especially for fattening hogs during the fall months. 

FENCING AND GATES 

The fencing upon all stock farms should be of the best 
materials, durable and permanent. The most serviceable 
and practical are wood posts and close-meshed woven 
wire. Steel and concrete posts are also advisable and 
extensively used. For close, small yards and pens, com- 
mon fencing boards are generally used, usually in panel 
forms, so that they can be changed about readily. 




4x^* 



End View 




Side View 



THE SHELTER OR SHADE HOUSE 



203 



204 SUCCESS WITH HOGS 

In constructing an ideal hog fence, enclosing a field 
or yard of considerable area, the posts should not be 
more than sixteen feet apart, and set at least two feet 
into the ground. Shorter posts may be set midway be- 
tween to strengthen the fence line and to keep the bot- 
tom line of the fence down to the ground. To prevent 
hogs from rooting under woven wire fences, a common 
barbed wire should be stretched and stapled to the posts 
at ground level, or metal ground fasteners may be used. 

Woven wire fencing for hogs should be of a nine or ten 
mesh gauge, with the meshes not more than twelve inches 
apart laterally, and ranging from three inches at the bot- 
tom to six or seven inches at the top, according to height. 
The usual height of hog fencing ranges from twenty-six to 
thirty inches. It is false economy to experiment with 
light gauged or wide meshed wire fencings. 

To prevent hogs from getting over, and to make it a 
combination stock fence, two or more barb-wires may be 
stapled at proper spacings above the woven wire. Some 
hogmen put up a regular stock fence 4 or 5 ft. high, 
topping it with one or more barbed wires. 

The rigidity of the corner and gate posts is one of the 
greatest essentials in hog fence building. No fence will 
remain hog-tight unless the corner posts, end posts and 
gate posts stay exactly where placed and hold without 
any give of the stretch and strain of the tightened wires 
of the hog fencing. 

Heavy, gnarly, hardwood posts, eight or ten feet in 
length and from eight to sixteen inches in diameter, set 
from three to four feet into the ground, properly an- 
chored and braced and arranged so that the post abso- 
lutely will not budge, give excellent results. 

Concrete posts, when properly placed, give as good or 
better results. 

All gates used on a hog farm should be strongly con- 



IDEAL BUILDINGS 205 

structed, somewhat heavy, and arranged so that they will 
open and handle easily by man but be made so that it 
will be impossible for hogs or other live stock to open 
them. These gates may be constructed of one by six inch 
boards, framed and braced to prevent sagging. 

Patented gas pipe, iron or galvanized steel framed gates 
are advised. All gateways should be wide enough to 
permit driving a wagon through, except those of quite 
small enclosures, as pens about the hog houses. 

To make hog fences more secure to hold boars, 
" fence-busters " or " creepers," the fence may be 
doubled by placing woven wire on each side of the posts 
and setting in anchor ground-hooks, every four or eight 
feet to the lower strands of the woven wire. 

Osage, oak, walnut or cedar posts are quite generally 
used in farm fencing and, when properly seasoned and 
either dipped in a preservative preparation or set in ce- 
ment, they will wear very satisfactorily. 

A HOG WALLOWING VAT 

Hogs by nature are cleaner than they are given credit 
for generally. They naturally prefer sand bedded or rock 
bedded streams to stinking mudholes. During the sum- 
mertime, hogs seek cool, moist, airy places, mud or water 
holes to lie in.' Hog wallows aid in bringing the heat to 
the surface of the body. 

Hogs also practice Nature's plan of preventing and 
eradicating parasites by smothering and drowning them 
in mud and water. So man should supply the hog with 
both a clean lying and wallowing place. Nature's streams 
are the best, and clean mud is better than stagnant mud 
holes, but good substitutes can be artificially constructed 
of concrete. A simple way to make a wallowing vat is 
to dig out a place at least two feet deep of size needed 
and concrete the bottom twelve inches deep, and run a 



2o6 SUCCESS WITH HOGS 

side wall up to six inches above the ground on sides and 
back. The vat should have a slope from front to back 
and from the front, which is on ground level, out onto a 
sloping draining apron running out for 8 or lo ft. The 
vat should not be made to hold over 12 inches of water 
at the deepest point (the back end), and to have a drain 
pipe leading out from the lowest place. Clean out and 
freshen the water every few days. 

An open shed may be constructed over the vat and 
fenced on one or more sides. 

Some hog men make the vat double, by constructing 
sloping aprons on both ends, so hogs can enter or depart 
from either end. Medicated, crude or coal oil or cresol 
dip is poured into the water in a quantity that will just 
cover the surface. The pigs will do the rest. The sun 
should shine on part of the 'water to keep it near normal 
temperature, to aid the hog in avoiding rheumatism, etc., 
by lying too long in chilled water. 

These, in connection with nearby, dry, open shelter 
sheds, will provide the hogs adequately with everything 
they formerly derived from Nature's streams, mudholes 
and shady timber. 

RUBBING POSTS 

Many of the patented hog oilers have high, recom- 
mendable features and give excellent results in applying 
oils, etc., to destroy and keep down parasites on hogs, 
but an old time result producing, cheap, rubbing post can 
be easily made by wrapping old burlap sacks around posts 
in the different hog yards. The burlap should be stapled 
on with long staples and soaked every week with medi- 
cated, crude or coal oil. 

Heavy, short, cedar posts may be set deeply into the 
ground and an auger hole bored down through the center 
of the top of the post, hollowing out quite a capacity. Oil 




207 



2o8 SUCCESS WITH HOGS 

poured therein will slowly work its way out to the burlap 
through the cracks or nail holes that are driven towards 
the center to effect this result. At the top of the post 
may be secured a small pail having a small nail 
hole in the bottom, through which the oil can leak into 
the hole of the post. 

THE BREEDING CRATE 

The use of hog breeding crates is recommended to 
mate all animals that are difficult to breed naturally or 
on account of their difference in size. 

The best results are generally secured by allowing the 
animals to mate naturally, with but one service, after 
both animals have fully aroused their passions. This 
is particularly true in using the breeding crate, for the 
practice of forcing and fastening the sow in the crate 
when of unknown state of heat and forcing a service is 
an unnatural manner of mating and accounts for many 
bad results and criticisms of the use of breeding crates. 
There are several good types and makes of breeding 
crates on the market, and cheap homemade crates can 
be conveniently constructed, or pits may be arranged for 
the sow to stand in, or elevations for the boar to stand 
up on. 



CHAPTER XXXVIII 
FEEDING EQUIPMENT 

The feeding utensils of every hog raiser should be 
arranged to meet most of the essential requirements. 

First, they should be of a nature and quantity to hand- 
ily and amply perform tasks of usage quickly and eco- 
nomically. 

Second, they should be of serviceable and sanitary con- 
struction, of good wearing material and solidly con- 
structed, with but few cracks or interstices, wherein food- 
stuffs may lodge and decay. 

Third, their maintenance must always be sanitary. 

Fourth, all utensils that are badly worn or from any 
cause are possible germ breeders should be replaced with 
new ones. 

Most hog men use barrels to contain and soak feeds, 
corn, oats and millfeed slops. Vinegar and cider barrels 
serve excellently for this purpose. It is very important 
that the barrels be emptied at least every few days, 
slushed clean with water and let dry for a few hours in 
the sun before refilling. 

Many hog men add a few teaspoonfuls of baking soda 
into each barrel of soaking feed or slops and many use 
a small teaspoonful of concentrated lye to each barrelful 
of corn or oats. A can of lye, punctured two or three 
times with a nail, kept in the barrel until entirely dis- 
solved, or a few teaspoonfuls of some cleansing dip solu- 
tion is recommendable. 

209 



2IO SUCCESS WITH HOGS 

The soaking feeds, or slops, should not remain in bar- 
rels, containers or utensils for over twelve hours, nor 
should foodstuffs be allowed to sour, ferment or encrust 
either inside or outside. If feeding utensils cannot be 
kept sweet and clean, don't use them. 

Where hog raising is operated on a large scale, horse 
and man drawn feeding carts, or containers, are ex- 
tensively used. The low platform wagon, two wheeled 
cart and stone-boat sled, of from one to three or four 
barrel capacity, are commonly employed. Feeds are 
quickly conveyed to all lots over the farm and handily 
distributed therefrom with pails. 

Feeds may also be prepared to soak until the next 
feeding in pails or galvanized or wooden tanks. 

Every hog farm should have a well constructed house 
wherein all hog feeds may be kept dry and clean, and to 
contain all feeding utensils. It should also have direct 
connection with a good supply of pure water and always 
be maintained in a sanitary condition. Disinfectants 
should be used frequently therein and all animal life kept 
excluded, especially hogs, fowls or rodents. No one 
other than the farm help should trespass upon the prem- 
ises. 

Barrels or containers that have heavy incrustations of 
feeds, or are sour smelling or rancid, covered with or 
containing hundreds of flies, may be rightly termed as 
excellent disease breeders. Do not feed from or with 
such utensils. The practice is unhygienic, harmful and 
almost criminal. Soaked foods or slops should not re- 
main in the feeding trough from one feeding to the other. 
Always feed sparingly, and should any food remain clean 
it out before placing new food therein. 




211 



212 SUCCESS WITH HOGS 



WATERING SYSTEM 

The watering system of the hog farm is a most im- 
portant feature. Too much importance cannot be placed 
upon the accessibiHty, purity, amount and installation of 
handy, dependable devices to provide water. Water may 
be considered as a good half of the hog's ration. 

Wherein Nature does not supply water handily by 
springs and running streams, the next best method is to 
create and utilize deep, good covered wells. These or dis- 
tant springs may be connected and harnessed up with a 
pipe line emptying into a storage tank, having a direct 
pipe line to all hog quarters and pens. At the end of 
these lines, hog waterers, or open troughs, should be 
placed on clean kept cement or plank platforms. 

Hog waterers should be shaded in the summertime 
and the water kept temperate by artificial heat during the 
winter months. Many hog men have hog waterers, cis- 
terns or faucets installed in the hog house. The form of 
hog waterer used is not so essential as is the cleanliness 
maintained and accessibility thereto by all hogs, and its 
adaptability in keeping the water at even temperatures, 
both winter and summer. Clean, pure water accessible 
at all times is largely accountable for good, healthy, 
growthy pigs and of enviable breeding and fattening hogs. 

FEEDING FLOORS 

Every hog farm should have a clean, hard surfaced 
floor upon which hogs may eat grains and other foods. 
Many hog raisers are in the habit of feeding on the 
ground, regardless of its condition, dusty or muddy, and 
of the eflFect upon the hogs. The feeding floors should 
be so located that they do not receive drainage and where 
much dirt, filth or excrement cannot be tracked onto 
them. 




OLD STYLE V-SHAPED TROUGH 



V r CLEAT Board , • 




NEW STYLE CEMENT TROUGH 



213 



214 SUCCESS WITH HOGS 

The ideal location for the feeding floor is on the south 
or sunny sides of buildings, upon slight elevations or 
side hills. Its construction should be of concrete, made 
in the usual manner, to secure an enduring floor and sur- 
face. The surface should be roughened to prevent the 
hogs slipping and sliding. The outer edge of the floor 
should be sloped downward slightly in order to secure 
good drainage. To prevent cracking, by action of ele- 
ments, the floors should be made in sections as are side- 
walks. The squares should never exceed six feet. The 
area of the floor depends on the number of hogs. One 
hundred pigs require a feeding floor of at least 24 x 48 
feet. It is advisable to make small feeding floors in 
every individual pen on the hog farm. The feeding 
floor should be washed, cleaned and disinfected fre- 
quently. Well arranged, sanitary feeding floors provide 
clean foods, a saving of waste, less dirt and disease. 

The source of water supply should be either upon or 
near the feeding floor. All feeding floors should be at 
least six inches above the surrounding ground and have 
broad inclines on each side for convenience to the pig and 
as an aid in cleanliness. Troughs of wood or cement 
may be fastened on the feeding floors. 

HOG TROUGHS 

The essentials of hog watering or feeding troughs are 
durability, cleanliness and accessibility. Cast iron, ce- 
ment or galvanized troughs that do not have cracks or 
joints wherein feed and dirt may enter and lodge, are 
ideal. Wooden troughs are temporary makeshifts, — 
harborers of decaying foods, germs and filth. No special 
type is recommended, the usage and care taken of them 
determines largely the recommendation of any one type 
above another. 

Always place the troughs on a cement or wood floor or 




A SIMPLE SELF-FEEDER, END VIEW 



215 



2i6 SUCCESS WITH HOGS 

on an elevated spot that will drain and dry quickly. 
Never install troughs permanently in hog houses or 
shaded places, low places or at the lower end of drain- 
ages. Pigs track in dirt, filth and germs. Always clean 
out the troughs at least once a day and allow the sun to 
shine directly into them, to kill the germs. 

Troughs of all sizes are used, varying from the small 
individual trough to the big feeding pen, size lo or i6 
feet in length, lo to 12 inches in width and 4 to 6 inches 
in depth. The round bottom troughs are better than 
the square or " V " shaped ones. Most any form can 
be made of cement. The " V," rounded or box-shape 
are recommended, 

ALFALFA HAY RACK 

In feeding alfalfa hays, the waste, accessibility and 
cleanliness become important features. Alfalfa hay fed 
in sleeping quarters or on feeding grounds becomes tram- 
pled underfoot, and foul with excrement and filth, ulti- 
mately making considerable waste. Self feeders can be 
handily and cheaply constructed to place the alfalfa con- 
stantly before hogs in a wholesome state, with the mini- 
mum of waste. The principle of construction is very 
similar to that of hay feeding racks for sheep. Some 
hog men construct them in corners, alongside walls, or 
along fences. The main essentials are the slats and feed- 
ing trough. 

SALT AND ASH FEEDER 

Every hog farm should have one or more boxes or 
containers to hold ashes and salt and be of free access 
to all hogs on the farm. As these feeders are subjected 
to rough usage they should be built heavy and durable. 
Use the heaviest old planking available, or use new plank- 
ing two or three inches thick. The bottom or ground 



HiNor 




FEEDER NO. 2. END VIEW 



HiNCC 




FEEDER NO. 3. END VIEW 



217 



2i8 SUCCESS WITH HOGS 

dimension should be at least three feet square, to prevent 
overturning. 

The container or trough can be nailed across the cen- 
ter and should be at least twelve inches wide. It can be 
two feet wide, but not over six inches high. These can 
be placed in houses, sheds, runways or in protected places 
of open yards or on the feeding floors. 

A SELF-FEEDER FOR HOGS 

Prof. John M. Eward thus describes an ideal feeder: 
"The Iowa self-feeder (small single way) is easily con- 
structed, being made of ordinary standard pine lumber. 
It can be made any size. The important consideration 
is that the inside trough should not be more than 5 inches 
deep nor less than 2 inches, the depth depending upon the 
size of hogs. The distance from the front of the trough 
to the control side should range from 7 to 9 inches, an 
average of about 8. The ordinary dimensions of the 
trough therefore will be 4 x 8. 

" The removable control side works on two rollers ; 
these may be replaced with ordinary wooden cleats meas- 
uring about 1x2x4 inches. These cleats work excep- 
tionally well with meat meal or other ground feed. The 
rollers are of best advantage when shelled corn is used. 
To facilitate cleaning, the control slide may be removed by 
unscrewing the thumb nut which regulates the grain flow 
into the trough. Simply remove the bolt and then pull 
the slide out at the top. 

" To insure a continuous flow of grains to the trough, 
place in the rear of the feeder at its base, a slanting board 
over which the grain must travel before reaching the 
opening which leads into the trough in front ; the slant 
of this piece can be regulated, depending upon the pres- 
sure desired as the grain enters the feeding space. For 
ground grains, this should have a marked slant, but for 




|V\ATEMALS 



A ROUCK PUmK or Concrete Tutfornv. at LekST 3 X b' To Stano Om. 

2- 2,"x \Z'- 32.' kONG FonFuJoi^. I 2- I'x^'— 39- lon& FOR Covers. 

\'%'\'- 2b" - . CUATS. 

|-xA"-27* . - •• 
|"xe>" 28' . .>viDER>»w)S. 
8 INCH Strap Hinges. 

IXON ■^0UUER6 



2- 


r*s-- ' - 


- Trough. ^ ~ 


2- 


1' >c^' - • 


- CLE^TS 6- 


2- 


i-xfe--e7" - 


- •• ) z- 


?- 


,-x^--i7- . 


' " a- 


4- 


rx ia-2s- - 


- ENpBo^R)$ i^ - 


6- 


rx 10'- 28- - 


. Slides £\ . 


^- 


r X I0-- 39- - 


- Covers 4" 



THE IOWA SELF-FEEDER 



219 



220 SUCCESS WITH HOGS 

shelled corn it need not be inclined so much. To pre- 
vent rooting of the grain from the troughs, it is advisable 
to place upright vertical slats or rods about lo to i8 
inches apart, depending upon the size of swine. To 
make these rods adjustable, bore holes in the front base- 
board and in the top front one, about 6 inches apart, and 
drop the rods down through these holes at the desired 
distances. The boards should be made of 2 x 6's rather 
than I X 3's, and the holes can be placed at 2, 3, 4 or 5 
inch intervals, to assist in adjustment. When boring the 
holes in the lower baseboard, extend them only about 
2 or 3 inches to give the rods a stable base and prevent 
falling through. 

" The cover should project out over the front feeding 
space to protect the exposed grain from the weather, 
especially rains and snow. It is. advisable to keep these 
feeders under shelter, in thfe winter as well as in the 
summer, all being imperative if best results are to be 
secured. 

" The Iowa self-feeder (large double way) is designed 
to give considerable capacity, and furnish more trough 
or feeding space. The slides are removable, being made 
to slide in grooves. The front groove cleats inside of 
the outer walls can be replaced by the small wheels as in 
the single way feeder, or with small, short blocks. These 
little wheels or blocks give better satisfaction than the 
continuous cleats, because the grain (especially if 
ground), which tends to lodge in the groove, falls right 
on through into the feed box rather than to clog and 
gum up the slide. The roof should extend from 14 to 
18 inches out from the perpendicular side of the feeder, 
to prevent the feeding material being damaged by rains 
and snow. The inverted V-shaped trough in the bottom 
of the feeder facilitates and encourages the movement of 
grain through the openings at the lower portion of the 



H 

o 





5^ 



iJililjTihi^' . 



en 



221 



222 SUCCESS WITH HOGS 

slide. In general, the details of the feeder are similar 
to the small type. 

" The floor is made out of hard wood, but yellow pine 
or fir answers the purpose very well, 2-in. stuff being 
preferable. Swine tend to eat out the white pine too 
readily. Sheet iron works well to cover the lower por- 
tion of the trough. To further protect the grain from 
the weather, a hanging apron of sheet iron is used, hinged 
at the top of the feeder, swinging free below and just 
clearing the front baseboard of the trough. This apron 
facilitates the ' cleaning up ' of scattered grains, as the 
pig is to eat that grain which is in sight rather than to 
open the * cupboard ' door." 

There are several different types of galvanized and 
wooden self-feeders manufactured that are highly recom- 
mended. The essentials of choice are durability, sim- 
plicity of construction, operation and provision for the 
sanitary keeping of foods. 



CHAPTER XXXIX 

DISINFECTANTS, ANTISEPTICS, GERMICIDES, 
DIPS, ETC. 

The frequent and thorough disinfection of all build- 
ings and premises is a great factor in maintaining ideal 
sanitary conditions on the hog farm. It is one of the 
best safeguards against ravages of disease. 

Germ antagonistic agencies vary greatly in form, 
strength and usage. Parasiticides destroy all forms of 
parasites outside the body. Disinfectants destroy germs 
outside the body. Antiseptics prevent germs, germicides 
destroy any germ and a deodorant destroys bad odors. 
The true disinfectant is a combined disinfectant, anti- 
septic and deodorant. The germs of hog cholera, canker 
sore mouths, tuberculosis and arthritis demand the use of 
the strongest disinfectants. 

The most powerful and effective commercial germi- 
cide is corrosive sublimate. A solution of this, 500 
to I, in water, sprayed or sprinkled over the infected 
premises is destructive to all forms of germ life. Car- 
bolic acid of i-iooo solution will destroy germs, but is 
very irritating. Commercial dips, as cresol and crude 
carbolic acid, rank next in power of efficiency. Three to 
five per cent solution of cresol dips prove very effec- 
tive. Use the best standard dips, as the cheaper ones lack 
in the effective agency. 

The liberal scattering of slaked lime over the prem- 
ises, buildings, feeding places and in watering troughs 
destroys much of germ life and establishes considerable 

223 



224 SUCCESS WITH HOGS 

assurance of protection. Commercial lime is used to 
purify water or mud holes. Water-slaked or hydrate of 
lime is made into a whitewash and sprayed or painted in 
buildings or scattered dry over the premises. One pound 
of chloride of lime to 3 gallons of whitewash increases 
its efficiency. The low cost of lime and its general prac- 
ticability recommends its use, and it also acts as a cor- 
rective of indigestion in lime water and air slaked 
forms, and the inhalation of lime-dust has a curative 
effect in many minor lung troubles. 

Blue vitriol, or copper sulphate of 3 to 10% solution 
in water sprayed over premises, is a reliable, cheap dis- 
infectant and deodorant besides a good antiseptic and in- 
ternal destroyer of the necro-bacillus germ that causes 
canker sore mouth and intestinal ulcers. About 10 grains 
may be given internally, twice daily dissolved in the feed. 

Crude oil can properly be considered as a disinfectant, 
with the addition of a small per cent of some standard 
disinfectant or dip. The cheapness and method of ap- 
plication commend its use by many hog men, especially 
for lice and skin diseases. However, its high carbon 
content makes it dirty and objectionable. Any low cost 
lubricating oil will serve better. Medicated oils, used in 
hog oilers, are the most economical and effective for gen- 
eral year round usage on hogs of all classes. 

The standard dips are produced in both liquid and dry 
forms, the liquid being preferable for summer use, and 
the dry dips for winter use. Liquid dips may be used 
as a spray or by total immersion in a water solution. 
The cost of most liquid dips makes their general use in- 
expensive, but there is danger from colds and pneumonia 
during inclement or winter weather. Dry dip is a 
powdered combination of disinfectant elements. It is 
applied by being thrown directly over the hogs and in 
their nests, yards and on feeding floors. Animal heat 



DISINFECTANTS, ANTISEPTICS 225 

causes its evaporation, which proves fatal to parasitic 
and germ life. Its inhalation is also recommended for 
minor lung troubles. 

It is advisable to use some form of disinfectant fre- 
quently wherever excrement, filth or litter accumulates. 
Give everything a good soaking, especially during and 
after infectious diseases. The slop barrels, swill pails, 
feeding troughs, floors and all corners, cracks or catch 
places where hogs are in the habit of being, should be 
given thorough cleanings and disinfection at least every 
2 or 3 weeks. All mud holes and water holes should 
either be filled up or kept thoroughly soaked with lime or 
other disinfectants. 

One of the best safeguards against carrying probable 
infection is a " foot disinfector." Every hog man should 
install one on the farm, as it is easily made and main- 
tained. A flat, trough-like receptacle constructed of any 
material that is water tight, the dimensions from i to 2 
feet square, i to 2 inches deep, with one or more burlap 
sacks tacked over the bottom, frequently saturated with 
dip, makes a dependable place to wipe your or the neigh- 
bors' feet every time of entering or leaving the hog yards. 

Chloride of lime can be used separately or with lime. 
It is a good deodorizer besides a disinfectant. For use 
alone, dissolve i lb. in 3 gallons of boiling water, and 
spray or whitewash with it. It is very effective to de- 
stroy germs and flies of the farrowing pens, manure 
piles, decaying matter, dead animals, etc., and to keep the 
air sweet and pure. It is used extensively in cleaning up 
foot and mouth infected premises, also hog cholera, 
necrobacillosis, etc. 

Sulphur is used in the fumigation of hog houses ; the 
building is vacated and kept closed for 24 hours after- 
wards. Five pounds of sulphur is generally used for 
every 1000 cu. ft. of air space. 



226 SUCCESS WITH HOGS 

The vapors of formaldehyde or formalin, oil of eu- 
calyptus and permanganate of potash are sometimes used 
to treat hogs affected with lung troubles. The method 
employed is by placing 3^ lb. of the latter and 2 oz. of 
eucalyptus in a metal pail that sets in a vessel containing 
water, then pour in a pound of formalin and get out 
of the tightly closed hog house that contains the hogs 
to be treated, as the fumes are irritating and suffocating. 
The operators, numbering at least three or four men, 
should wear gas masks, and be full of courage and energy, 
to go in repeatedly and drag out both overcome men and 
hogs. The treatment is rather too heroic for general 
practice, except to fumigate buildings. 

Copperas, or iron sulphate, acts as a disinfectant and 
antiseptic. Two pounds of copperas dissolved in 2 or 3 
gals, of water and sprinkled over the premises will de- 
stroy low form germs and deodorize. Not over 15 grams 
should be given internally to destroy necro-bacillus germs 
or other similar or low form germs. Its iron content 
acts as a tonic, but over dosages become very harmful. 

Peroxide of hydrogen can be used freely locally on 
sore mouths, teats, etc. 

Combustion or fire, at above 300° Fahr. or dry steam 
from 230° to 240° for a short period, will destroy all 
forms of germ life, and make sterile, as will boiling 
at 212° Fahr. 

DIPPING HOGS 

Specially constructed tanks or vats of cement or gal- 
vanized iron are used to dip hogs. The dipping tank 
is generally of approximately the following dimensions : 
8 to 12 feet long, 3 to 5 feet deep and 18 to 24 inches in 
width in the clear. The open or top of the tank should 
be slightly above ground level. The tank should have 
side fences, a chute leading to the trip platform, which 



DISINFECTANTS, ANTISEPTICS 227 

drops the hog into the tank, an incline for hogs to get 
out, and a draining board to divert the greater part of 
the dripping solution back into the tank. 

Water is the base of the dipping solution, being ap- 
proximately 96% water and about 3 or 4% Cresol Dip, 
or Liquor Cresolis. Medicated or crude oil covering the 
water about i inch is also used. Any good standard dip 
will give satisfactory results. The essential thing is to 
completely immerse, but for a moment, and remove. 

The insides of the pig's ears should be swabbed with 
a rag dipped in the solution to reach the lice harboring 
there, not always reached by the dipping process. Hogs 
should be dipped at least every 30 days during fair 
weather. It is not advisable to dip during the winter 
months. This practice is the frequent cause of colds, 
pneumonia and lung troubles. 

HOG OILERS 

Various types of cast or malleable iron mechanical 
devices are quite extensively used to apply disinfectant 
oils direct to the hog's body. The essentials of a good 
oiler are simplicity, durability, adaptability, effectiveness 
and economy. The working principles of the popular 
types embrace the cylindrical, wheel, ball, post and valve. 
Each has its own peculiar merits over others and likewise 
objectionable features. In selecting a hog oiler, the sim- 
pleness of operation, low wastage of oil, the use by all 
hogs, the applying of oil to any point on the hog, the 
usage of any kind of oil and during all kinds of weather, 
should be reckoned carefully. 

Medicated oil having high grade parafine oil as the 
base, with a proper amount of some strong disinfectant 
agency, gives best results in hog oilers, as it spreads 
farther over the body, livens up the skin and coat, de- 
stroys all parasitic troubles and is cheaper eventually 



228 SUCCESS WITH HOGS 

than the crude oil preparations, which usually contain an 
excess of carbon and have a tendency to smear, catch 
dust, give the skin and coat a very dirty appearance and 
become clogged in oilers in cold weather. Neither are 
they as effective as medicated oil for any purpose or use 
upon hogs or premises. 

SPRAYING HOGS 

Disinfectants may be applied directly upon the hog's 
body by spraying, sprinkling, using brooms, brushes or 
cloths. 

In spraying, certain types of hand force pumps are 
used; the most common being a low priced single valve, 
brass tube pump with a hose and nozzle attachment. 
A cheap, tin spray pump is also used. The base of the 
spray solution is water, being approximately 96% water 
and 3 to 4% of some certain prepared cresol dip. 

The hogs are confined in small pens and thoroughly 
sprayed with solution at least every two weeks to keep 
down lice and parasitic infection. The same solution 
may be applied with a sprinkling can, broom, brush or 
cloth. Spraying is handier, saving labor and time. 
Medicated or crude oil can also be applied. Neither dip 
sprayed nor dipped hogs should go directly out into ex- 
treme cold, but should dry gradually in their quarters. 

To aid in keeping down dust and destroying parasites 
in the sleeping and feeding quarters of hogs, it is ad- 
visable to frequently go over these premises with a 
sprinkling can of medicated crude oil, following later by 
scattering air slacked lime. 

To clean up bad infections, a chloride of lime solution, 
I pound to 5-10 gallons, dissolved in boiling water, sprayed 
a few times over premises and quarters is most effective, 
but do not spray hogs or allow them to come in contact 
with quarters for several hours. 



CHAPTER XL 

HOG REMEDIES, STOCK FOODS 
AND POWDERS 

Years of experiment and investigation do not find 
proof for all of the so claimed efficiency of widely ad- 
vertised compounds to prevent or cure serious diseases, 
especially hog cholera. Hogs, like mankind, when bred, 
fed and cared for rightly, have little need for drugs or 
" dopes." The ailments and diseases affecting hogs are 
very similar to those of the human family, in fact the 
diagnosis and treatment can be made and applied almost 
identically for both. 

The facilities for treating hogs strictly hygienically 
practically make unnecessary the wide use of medicinal 
elements. Combinations of tonics with other natural 
food elements usually give fair results as a tonic and 
an appetizer, and to some degree in the prevention 
of ailments and disease. However, the nature of treat- 
ment and cost of many such compounds practically 
prohibit recommendation and use. Furthermore, it is 
quite commonly believed that the continual dosing and 
doping of pigs with drugs and '' dopes " from early pig- 
hood to maturity is accountable for many later " back- 
setting " troubles. 

While many stock powder compounds do contain ele- 
ments of value and good effect, they may also contain 
certain elements of which the herd as a whole has but 
little or no need, consequently every dose of such ele- 

229 



230 SUCCESS WITH HOGS 

ments given to the herd in common generally produces 
harmful results in the hogs that have no need for the 
dosage of " dope," as they, having good appetites, usually 
eat the ailing hog's share besides their own. Perhaps 
the best method to adopt is to base the use of such com- 
pounds more upon their value as appetizers, neutralizers 
of digestion and condition, and to avoid the use of 
strong drugs or dopes until there be a positive need for 
them, and then to use them sparingly and follow up with 
a system of feeding and care that will minimize much of 
the harmful effects. 

Vermifuges or wormicides are recommended for 
worms, as are certain drugs for many acute or chronic 
ailments, but the better way is to feed and care for the 
hogs in such a manner as to prevent the greater part 
of such troubles. Nature intended that man and animal 
life should secure the greater part of medicinal elements 
needed from the foods they consume. Man abuses not 
only himself in this respect, but also forces his hogs to 
be deprived of many foods and habits that they would 
naturally use, and persists in attempting to substitute, 
with a dependency upon " dopes." Hence the encourage- 
ment of a wide and varied business in the manufacture 
and sale of hog remedies, stock foods and powders. 
Many of these remedies are sold under all kinds of 
guarantees similar to those for humans. Some men are 
so unscrupulous as to go into a contract to effect the 
cure or prevention of hog cholera if the hog producer 
will use several hundred pounds of their " dope." The 
seller usually secures a note for at least $i.oo per head 
treated, which he cashes, and the farmer can hold the 
sack, for all the alleged contract or " dope " is worth. 

Many hog men secure good results from the continued 
use of hog remedies, stock foods and powders, while 
many secure only an indifferent or harmful result, not 



HOG REMEDIES, STOCK FOODS 231 

so much from the nature of the ingredients of the mix- 
ture as from lack of observation and practice of when 
and how to feed. In fact, the indiscriminate practice 
of " dumping " the mixtures into well and aihng alike, 
" gorging " today and " starving " tomorrow, or " over- 
doping for many days in succession, is bound to pro- 
duce bad results, even with the most harmless of mix- 
tures. For example : charcoal, ashes and salt are very 
beneficial to hogs in correct amounts and at regular in- 
tervals, but can be made to produce harm in continued 
overdoses, in fact salt will soon become a poison, lime 
an irritant, charcoal an astringent and ashes a caustic. 

Homemade mixtures can be made at a low cost, and 
can be of high efficiency with but little labor. Every 
farm has an annual surplus of wood, such as discarded 
posts, broken boards, timber and brush, along with corn 
cobs and other debris of the farm yard. These ma- 
terials can be collected into piles and either burned into 
ashes or charred into charcoal. With a good supply of 
this base, the following mixture can be effected at a 
cost of a few cents per pound : 

Vegetable or wood Common Soda 5 lbs. 

ashes 50 lbs. Sulphur 5 lbs. 

Charcoal 15 lbs. Common Salt 5 to 10 lbs. 

Lime 5 lbs. Gentian (powdered) .. 2 lbs. 

Glauber salts 5 lbs. Saltpetre 3 lbs. 

and 2 lbs. of Copperas or Sulphate of Iron may be added if 
desired. 

It is not essential to adhere strictly to the exact pound- 
age or all the ingredients in this formula, so that it has 
ashes, salts, charcoal, lime and sulphur in it. 

" Wormicides " and " germicides " can be fed sepa- 
rately with but little harm, if the directions are carefully 
followed. The better way is to underfeed rather than 
overfeed, and in all cases do not feed them continu- 



232 SUCCESS WITH HOGS 

ously. Some hog remedies, tonics and powders may con- 
tain desirable elements of nearly correct proportions. 
But such should never be made the basis of the hog's feed, 
nor any great part of it. Some breeders seemingly do 
this believing that it is impossible to raise pigs without 
" dope " of some kind. 

The cardinal principles of hog production are to first 
" breed them right," then " care for and feed them 
right." This means to keep them strictly sanitary, feed 
them well balanced rations high in blood, bone, nerve and 
tissue making elements, with the occasional feeding of 
medicinal elements that they may show deficiency in or 
need of, and not to make the hogs the " dumping ground " 
of all the innumerable products manufactured to cure 
the ills of hogs. The many state experiment colleges 
find very little benefit from the use of stock powders or 
remedies. In fact many experiments show that the stock 
foods or powders are often detrimental instead of bene- 
ficial. 

TO CHAR WOOD OR COBS 

All refuse wood, as old posts, poles, etc., of the farm 
may be easily converted into charcoal by the following 
method. 

Dig a hole into the ground, on a hillside if possible, 
three feet deep and five or six feet across, or to fit the 
length of wood, and put in a grate made of an old section 
of a steel harrow, or of old iron wheels, or iron bars, any- 
thing to cover the bottom, with an 8 or lo inch ash and air 
space underneath. Pile in the wood closely together con- 
ically, leaving an air space up through the center. Cover 
the top of the wood with a few inches of straw and then 
with dirt, leaving only the draft hole in the center open. 
Then set fire at bottom under grate, through tunnel of 
hillside or with kerosene and shavings through the top 



HOG REMEDIES, STOCK FOODS 233 

and let burn until very red, then close up top draft with 
dirt and exclude all air. The heat will smolder the wood 
into charcoal, excepting a small amount of ashes that 
falls through the grate. 

Cobs may be charred in big piles on the ground by 
first firing them to an almost cherry heat, then quickly 
covering with dirt, excluding the air. The smoldering 
will convert much charcoal. A few pounds of salt added 
will increase its palatability and value for hog feeding. 



CHAPTER XLI 
WORMS 

Most hogs have worms, especially during the eariy 
period of their lives. Pigs are usually infected during 
their suckling and weaning period. Worms are of less 
number and effect in pigs merging into hoghood and in 
matured animals. Oftentimes when matured hogs are 
slaughtered, hundreds of worms are found in their in- 
testines without marked outward symptoms of their 
presence. Pigs may also have a few without showing 
much effect. 

The harm produced by intestinal worms in young 
growing pigs cannot be estimated too high ; perhaps 50% 
of the prevalent serious and fatal pig ailments can be 
in some manner attributed to the presence of worms. 
Worms suck up or absorb much of the nutrient materials 
in the intestinal tract that are in the process of assimila- 
tion. Hence worms are robbers of a goodly portion of 
the pig's food. The presence of many intestinal worms 
also tends to render the balance of ration and amount 
fed ineffectual. Young pigs simply cannot eat enough 
nor have the capacity sufficient for the sustenance of 
both self and countless numbers of worms. Worms 
must be prevented and eradicated to make pig raising 
safe and profitable. 

The origin of intestinal worms is generally attributed 
to unsanitary quarters. 

234 



WORMS 235 



ROUND WORMS 

Pigs are infested by several different kinds of worms, 
the large round worm being the most common one. They 
naturally infest the smaller intestine, and when found 
elsewhere the lack of space for numberless worms and 
of food therein has forced them to seek a newer location. 
Round worms are yellowish white or a pinkish white in 
color, transparent, smooth, elastic and filled with minute 
thread-like entrails. The adult males rarely exceed 8 
inches in length and the females range from 8 to 12 
inches. The bodies are smooth and round, of about the 
thickness of a slate pencil, tapering at both ends. They 
breed in the pig's intestines, the female laying eggs which 
pass out in the excrement and are deposited variously 
over the pig's premises. The worm eggs are not discern- 
ible to the naked eye, being only about one four-hun- 
dredth of an inch in length. They find ideal lodging 
places in filthy quarters, mud holes, stagnant ponds, 
manure piles and warm, moist, shady places, where they 
are consumed by the pig rooting in, eating food and 
substances, or drinking water that is contaminated. The 
necessary temperature to propagate occurs in the pig's 
stomach and the embryo worms pass into the smaller 
intestines, where in a few days they become tiny thread- 
like white worms, and in the course of a few weeks 
adult of size, breeding and laying worm eggs. 

SYMPTOMS 

The symptoms of wormy pigs vary in nature and de- 
gree according to the number of worms and accompany- 
ing ailments. Pigs that are badly infested are very un- 
thrifty, the coat dead looking, rather pot-bellied in appear- 
ance, often a cough, affected with acute or chronic indi- 
gestion, diarrhea or dysentery, extreme restlessness, 



236 SUCCESS WITH HOGS 

morbid appetites, itching of the anus, and occasionally 
nervous disorders and fits. Close examination may find 
parts or whole worms in the pig's excrements. Post 
mortem examination reveals that in severe cases, bundles 
or ropes of worms are found in the smaller intestines that 
almost completely obstruct the passage of digesting foods. 
Also there is a slimy substance coating the intestinal lin- 
ing and putrid fecal matter. 

The presence of many worms sets up inflammation of 
the inner lining of the intestines, and a few worms may 
work tlieir way up into the liver, clogging up the duct, 
impairing its natural functions, and eventually causing 
serious ailments. It is practically impossible to dislodge 
worms from the liver even with the strongest vermifuge. 
Round worms are sometimes found in the stomachs of 
dead hogs shortly after death. This happens through a 
reverse action of the intestines during the death period. 
The action of the digestive juices of the stomach is an- 
tagonistic to the presence of round worms, especially the 
alkalinity. 

TREATMENT 

The common prevalence of worms in hogs, especially 
during the summer months and in pighood, makes it ad- 
visable to feed almost continuously some low form vermi- 
fuge to eradicate and to keep worms under control, or 
to give an occasional cleaning out process. 

The best method to prevent worm infections is keeping 
the premises sanitary, using disinfectants freely and feed- 
ing the pigs a good worm preventive, as common wood 
ashes (from its lye content), charcoal, slaked lime, cop- 
peras, common salt and sulphur, fed in self-feeders or 
places so arranged that the pigs can have free access. 
Worms may develop in numbers, despite this mixture, 
until it becomes advisable to give the pig stronger vermi- 



WORMS 237 

fuges. Santonin and calomel combined are the most ef- 
ficient and dependable, also the most expensive. The 
dosage is 3 to 5 grains of santonin and 4 to 6 grains 
of calomel to every hundred weight of pigs. 

In giving this treatment, the pigs should be held off 
feed for twelve hours. Dissolve the santonin and calo- 
mel in hot water, and mix solution into a slop food, pour 
into troughs and let the pigs line up in bunches of 10 
or 15 in order to secure an even start and probable 
amount. Santonin alone can be used in doses of 6 to 8 
grains to the pig. Always follow santonin a few hours 
later with a good physic of Glauber or Epsom salts. This 
treatment should be repeated in a week, if good results 
are not secured. 

Areca nut, levant or German worm seed combined in 
teaspoonful doses to the pig is also effective against in- 
testinal worms. Santonin and areca nut in combination 
is another effective vermifuge, a good formula for each 
50 pound pig being : 

Santonin 3 to 5 grains 

Calomel i to 2 grains 

Areca Nut i dram 

Sodium Bicarbonate ^ dram 

In dosing 75 to 80-pound pigs, increase about one-half, 
and double the dose for 100 to 125-pound pigs. Follow 
up twelve hours later with a physic of Glauber salts or 
Epsom salts. Repeat dosage in eight to ten days, if 
results are not satisfactory. 

There are several good commercial worm remedies, 
but many contain harmful elements, especially when fed 
excessive or too often. Many hog remedies contain good 
vermifuge elements when fed correctly. Excess in 
dosages of carbolic acid, concentrated lyes, copperas, san- 



238 SUCCESS WITH HOGS 

tonin, areca nut and other poisonous or irritating ele- 
ments should be avoided in worm treatments. In treat- 
ing for worms, all pigs should be kept off feed for at 
least twelve hours previous to giving the vermifuge 
agency. 

A few drops of turpentine in slops or wet foods usually 
gives good results in the destruction of all forms of in- 
testinal, lung and kidney worms. 

All worm treatments should be accompanied with a 
general clean-up and disinfection of premises. The feed- 
ing rations should be of a light laxative nature during the 
treatment, gradually increasing to full rations afterwards. 

For a worm preventive, mix up the following formula 
approximately as given, and keep it before the pigs in 
self-feeders, troughs, or boxes in sheltered places. 

Wood ashes 6 parts 

Copperas 2 parts 

Lime (air slaked) 3 parts 

Sulphur I part 

Charcoal (any kind) 3 parts 

Salsoda i part 

Common salt 2 parts 

Glauber salts 2 parts 

(The Glauber salts may be left out to lessen the physic 
eflect.) 

This mixture should not cost over 3^ per pound, and 
is highly beneficial in balancing the pig's ration in mineral 
matter; it promotes growth of bone, enriches the blood 
and aids digestion. 

THE PIN WORM 

This is a very small grayish white worm, about one- 
half inch in length, pointed at both ends. It is com- 



WORMS 239 

monly found in the forepart of the large intestines. 
However, the pin worm does not produce much marked 
effect locally or in the general appearance or thriftiness 
of the pig. Pin worms mingle mostly in the excrement, 
clinging along the intestinal walls to avoid elimination 
through the rectum and anus. It is believed that their 
presence in numbers contributes greatly to other intes- 
tinal and parasitic troubles. The same treatments as 
recommended for round worms should be given to pre- 
vent and eradicate pin worms. 

THE THORN-HEADED WORM 

The thorn-headed worm is a creamy or milky white. 
The females are about 1 1 inches in length, while the male 
rarely exceeds three inches. The body is cylindrical, 
tapering to the tail, having a blunt-like head, armed with 
rows of hooks by which it hangs to the walls of the 
intestines and forces its way through the walls, tissues 
and other organs. These worms may prove fatal when 
present for any length of time. Usually not over one- 
half dozen are found in post mortem examinations in 
either the small or large intestines. They are sometimes 
found in the liver. 

It is believed that hogs eating white grub worms which 
have devoured the voided eggs laid by the female worms 
in the intestines of affected hogs, become re-infested with 
thorn-headed worms. This is very probable, as the eggs 
discharged in the excrement become scattered over the 
premises, a great number finding lodgment in manure 
piles and vicinities wherein grub worms find favorable 
places of development. The hog's natural inclination to 
root and turn over everything with his nose, and eat of 
both organic and inorganic substances explains largely 
how the grub worm with its encysted, thorn-headed worm 
egg secures entrance into the pig's stomach, thence to 



240 SUCCESS WITH HOGS 

the small intestine, where it develops into an adult-sized 
worm, breeding and laying eggs. 

The symptoms of the presence of thorn-headed worms 
do not differ materially from those of round worms, ex- 
cepting when badly infested. Post mortem examinations 
of affected pigs reveal three to one-half dozen worms 
with their heads buried in the walls of the intestines, 
woven into the liver or into other intestinal parts. There 
may be also markedly red and inflamed spots in the tis- 
sues of the intestinal walls. These spots are usually 
about one-fourth of an inch in circumference, depressed 
slightly in the center, and varying in degree of inflamma- 
tion according to the recentness of attachment. 

The treatment is practically the same as for round 
worms. Keep the hogs away from straw stacks, manure 
piles, etc., plow up the yards and disinfect with chloride of 
lime. Turpentine in teaspoonful doses to each hundred 
weight of pig may also be given in the feed for two or 
three mornings, after keeping the pig without feed for 
twelve hours previous. This should be followed by a 
physic of castor oil or Epsom salts. 

THE WHIPWORM 

The whipworm is not a commonly found hog worm. 
It is about one and one-half inches long, shaped some- 
what Hke a whip. It is usually found in the forepart of 
the large intestines with its head attached to the lining 
of the intestines. While whipworms do no great harm, 
they may set up irritations and aid in causing complicat- 
ing troubles. Whipworms gain entrance into the pigs 
in much the same way as do round worms, and in about 
four weeks become adults, reproducing self by breeding 
and laying eggs that pass out in excrement, to later infect 
other hogs. Whipworms are removed by practically 
the same treatment as for round worms. Clean up and 



WORMS 241 

disinfect the premises and keep a low form of vermifuge 
before the pigs, such as wood ashes, copperas, lime, sul- 
phur, etc. 

THE KIDNEY WORM 

The kidney worm is occasionally found in tissues or 
fats about the kidneys. Many hog men erroneously be- 
lieve kidney worms are the primary cause of paralysis 
of the hind parts, weak back and other similar troubles. 
Research to date does not find confirmation. 

This worm is of a dark mottled color, the body is round 
and tapers to the tail, and has a blunt-like head. The 
females average from one and one-half to two inches in 
length, and the male is about one-half inch shorter. They 
are usually found in the passageways that they have 
worked through the kidney fats and tissues. Only two 
or more are usually found in a pocket or cavity. Their 
activity, so far as known, causes only local irritation and 
inflammation that sometimes affects the natural offices of 
the kidneys and in some cases forms pus or abscesses. 

Their presence cannot be definitely detected by out- 
ward symptoms, the only sure determination is by a 
post mortem examination. It is believed that their cycle 
is very similar to that of intestinal worms, the eggs being 
passed out with the urine, entering the hog's bodies 
through the source of foods, and finally reaching their 
natural place of habitat — the tissues around the kidneys. 

The treatment is mostly preventive, as the diagnosis at 
the best is only suppositional. Light doses of turpentine 
given in slops for a few days has a good effect. Salt- 
petre or nitre also has a direct action on the organs of 
the urinal tract. Keep a salt and ash' combination in 
daily free access. Clean up and freely disinfect quar- 
ters and premises. 



CHAPTER XLII 
THE HOG LOUSE 

The hog louse is the most harmful common parasite 
preying upon hogs. It may be rightfully termed as a 
" blood sucker " and " sapper " of vitality, and as a " rob- 
ber " of a large per cent of the nutrient of the hog's 
daily feed. Next to the common round worm, the hog 
louse secures the largest amount of life-making elements 
from the hog's body. Perhaps lo or 20% of all nu- 
trients that the pig consumes daily is sucked up from 
the blood by the hog louse, when the pig is badly infected. 

The hog louse is of such common occurrence that a 
detailed description seems unnecessary. However, the 
adult louse is a small, flat, oval bodied, tough shelled 
parasite about >^ to ^ of an inch in length, of grayish 
color, equipped with a long shaped head, a powerful 
proboscis especially adapted for penetrating the skin and 
sucking blood. Six legs are attached to the fore part of 
the body, three on each side. 

The hog louse is commonly found attached to the skin, 
back of and in the ears, under the jowl, behind the lower 
part of the shoulder, in the flank and under lower part of 
the ham, and around root of tail. It attacks the thinner 
parts of the skin and protected places, and in wrinkles 
and depressions are found the eggs attached to the hairs. 
They are yellowish white in color, oval, tgg shaped, cov- 
ered with a very tough shell that protects them against 
destruction and common disinfectants until they hatch 

242 



THE HOG LOUSE 243 

out, which takes place from 5 to 15 days later, according 
to temperature, favorableness of conditions, etc. 

Hog lice produce more harm upon young, thin skinned 
pigs than upon older hogs, as the pig is more tender and 
delicate and offers the louse the least resistance. The 
pig requires more of the essential life and body building 
elements than do older hogs, in fact, pighood is a critical 
period of the hog's life, and the ravages of any parasite 
or disease during this time rob it of its natural require- 
ments of the basic life and body building elements, stunts 
its growth, lessens its vitality, lowers its power to resist 
disease and ultimately affects the final pork results and 
profit. 

Hog lice also cause considerable irritation to the skin 
by puncturing it repeatedly to insert their blood sucking 
mouths. This is further augmented by the affected hogs 
incessantly rubbing and scratching, thus offering a chance 
for inflammation and infection, resulting in such skin 
diseases as scurf, scale and mange. The hog louse is 
also a recognized agent for carrying infectious diseases 
from hog to hog and farm to farm, especially hog cholera. 

Lice infected hogs are generally denoted by marked 
unthriftiness, harsh dry coats, scaly, scurfy skins and 
stunted growth. It is commonly reputed that the hog 
louse will absorb enough of the nutrients that the pig 
secures from his daily foods, especially in bad infections 
of extremely young pigs, to cause him to be badly ema- 
ciated and finally so weakened that he may die, and when 
both lice and worms are combined, the pig's power of 
defence and state of vitality are so weakened that he is 
very susceptible to ailments and disease. Hence the 
importance of lice and worm eradication, for regardless 
of how well the ration or feeding of the pigs may be, if 
lice and worms exist, a good per cent is being wasted. 

Cresol dips will not destroy lice eggs, as its killing 



244 SUCCESS WITH HOGS 

agency evaporates with the water in a few hours after 
appHcation. Crude oil or any kind of oil or grease is 
more effective, as the oil will completely coat the egg air- 
tight for several days, and as the louse breathes through 
the pores of its body, the oil will smother it and destroy 
the majority of the newly hatched lice. Another ap- 
plication in a week or ten days will effect complete eradi- 
cation. Hence, the efficiency of oil rubbing posts and 
hog oilers. 

TREATMENT 

Hog lice will crawl or fall off of hogs and secrete 
themselves in the bedding, dust or crevices of the sleeping 
quarters. Eggs are rubbed off and later hatch out in 
the sleeping quarters, so they should be frequently treated 
with disinfectants, as lime, cresol dips, dry disinfectants, 
crude oil, kerosene and medicated oils. 

Prevention is the basis of treatment. Various meth- 
ods are used to prevent and destroy lice infection ; the 
most efficient and common ones are here given. 

Spraying. A three or four per cent solution of some 
standard cresol dip is sprayed with a force pump over 
the hogs collected together in small pens. To be effi- 
cient this should be repeated at least every lo days. 
The objections are that the dip does not reach lice in 
the ears, and is liable to give the pigs cold during in- 
clement weather. 

Dipping. Either a three or four per cent solution of 
cresol dip or oil of some kind is poured into a dipping 
tank, vat or barrel, and the pig is completely immersed 
for a moment and then removed. The objection is the 
liability to give colds or pneumonia during cold weather. 

Wallowing vats or wallowing holes. Crude oil, cresol 
dips, kerosene or other oils are poured into especially 
constructed concrete shallow vats, or into mud or water 



THE HOG LOUSE 245 

holes, and hogs allowed free access to wallow in them. 
This is effective especially during summer months, but 
impractical during the late fall and winter season. 

Rubbing posts and hog oilers. Hogs seemingly have 
a natural tendency to rub and scratch their bodies against 
any object that has a blunt projecting surface, to relieve 
irritation of the skin caused by hog lice, mange, scab, etc. 
Hence the popularity of hog oilers and rubbing posts. 
No attempt is made to recommend any certain make, all 
have good and bad features, but their basic principle is 
much the same ; a container to hold and supply the oil 
economically and a scratching rubbing surface always 
loaded with oil, arranged so as to be inviting for the hog 
to use and workable in all seasons and under all condi- 
tions, are the chief features. 

The self-oiling method is the best all the year round 
lice and skin disease preventive and eradicative, as it can 
be used winter and summer without danger to health, and 
it permits the pig to be its own doctor. This system 
might be termed " the free choice system of parasite pre- 
vention." However, oilers and posts have a few objec- 
tions ; mud will collect and clog up oilers, the mechanism 
will get out of order, and they have to be filled and looked 
after frequently. 

A few lice killing preparations are good and some of 
these are: 

Kerosene emulsion, used either as a dip, sprayed or 
applied with a brush. Kerosene, 2 gallons, i bar of 
laundry soap, a 5^ plug of tobacco and i gal. of water. 
Boil the water, soap and tobacco together for 20 or 30 
minutes, remove and then add kerosene, stirring the mix- 
ture until emulsion takes place. Sufficient water is then 
added to make 15 or 20 gals. Allow it to cool before 
applying. 

Crude petroleum emulsion. One gallon of water 



246 SUCCESS WITH HOGS 

placed in pot or receptacle over fire, add one pound of 
finely shaved hand soap dissolved thoroughly in water. 
Then add 4 gallons of crude petroleum, mix thoroughly 
by churning, shaking and stirring. When thoroughly 
mixed add sufficient water to make 20 or 25 gallons of 
diluted dip. Soft water should be used when available. 
This may be applied with a spray pump, broom or brush, 
or used in a dipping vat. Sal soda will soften hard water. 
The amount of cresol dip used either in dipping tanks, 
wallowing vats or with spray pumps should not exceed 
4% of the water solution. The efficiency of cresol dips 
is aided by the mixture of an equal per cent of a good 
grade of lubricating oil. The amount of crude oil or 
petroleum used in dipping tanks or wallowing vats should 
be sufficient to cover the water, not to exceed one-half 
' (^) inch ; the better method is to barely scum the water 
over and replenish often. The use of crude petroleum 
in hog oilers and rubbing posts is made more efficient by 
thinning its thick consistency with kerosene. 

FLEAS 

In some sections the common flea infests hogs and 
their quarters. They breed in filth and favor dusty, 
sandy accumulations under sheds in houses. Their cycle 
of life from birth to adult size is about 30 days. They 
belong to the parasite, blood sucking family and cause 
the infested animal both annoyance and loss of life ele- 
ments. 

Treatment : Clean up and establish sanitary premises. 
Use cresol or medicated oil dips on both hogs and their 
quarters frequently. 



CHAPTER XLIII 
PIG EATING SOWS AND CHICKEN EATERS 

The seemingly unnatural desire and craving of hogs 
for animal flesh, especially for live pigs and chickens, is 
of primitive instinct, and instituted largely by incorrect 
feeding. Hogs in their primitive habitats had opportun- 
ity of securing and devouring some tender flesh. These 
habits made the hog omnivorous by nature, but the plan 
of domestication by mankind has been to supply grain and 
forage in substitution, which contain certain elements 
somewhat similar to, but in reality are not, flesh, the pro- 
teins, mineral matter and fats being in plant instead of 
animal form. Whenever the ratio of these elements is 
below the requirements of the animal, especially that of 
brood sows or growing pigs, rations which have a greater 
supply of protein and mineral matter are needed, and 
it becomes natural for them to seek to supply the de- 
ficiency. The first or easiest flesh to be obtained is chosen 
regardless of cost, as the hog is not an economist, neither 
does he respect religion or pedigree, as is evidenced by 
the cannibalistic tendency to devour his own offspring. 

Brood sows that have been suckled by large litters of 
pigs or that have been starved in the needed elements 
crave flesh and mineral matter and they will eat readily, 
either little pigs, little chickens or older chickens, more 
from the fact that they are the first forms of animal life 
to present themselves. The practice of allowing chickens 
to run with the hogs and the feeding of the herd, espe- 

247 



248 SUCCESS WITH HOGS 

cially the brood sows, excesses of fattening foods with 
lack of mineral, muscle building foods, explains the whole 
trouble. If once the sows taste the flesh of chickens or 
little pigs, they become regular " demons " and " hunters," 
especially for chickens. Some old " chicken eating " 
hogs will stand on guard like a pointer dog and chase 
chickens like a dog would a rabbit. 

The treatment or care is largely preventive. The 
causes must be first removed, the animal placed in a 
chicken tight enclosure and fed rations high in protein 
and mineral matter. Tankage, meat scraps, charcoal, 
wood ashes, air slacked lime and iron should be given 
freely. This usually restores normal appetite in 3 or 4 
weeks. 

Pig eating sows also acquire the habit from fever and 
irritation resulting from difficult farrowing and udder 
troubles. The treatment is to remove the pigs between 
intervals of suckling and to feed the mother liberally on 
meat scraps, tankage, etc., for a few days, with care not 
to cause scours in pigs. The feeding of dry salt pork 
or pickled pork is also recommended, as the mineral mat- 
ter of the salt and the flesh oftentimes diverts or satisfies 
the craving. In event the animal shows a confirmed 
habit, it is best to dispose of it at first opportunity, be- 
fore other hogs get the habit. 



CHAPTER XLIV 
FITTING AND EXHIBITING SHOW HOGS 

Successful attainments by the leading breeders and 
show men of the different breeds of swine commence 
primarily with good selection and constructive breeding 
followed by judicious feeding and care, coupled with an 
inherent love of caring for and producing animal life in 
its highest ideal form and finish. The type ideal and 
general conformation of a breed depends largely upon the 
practical experience determined by its leading breeders 
and feeders. The show ring serves as an advance 
exhibition of the highest finished forms of all classes of 
the breed presented for open criticism and approval by 
the world at large. The stimulus of competition and the 
awards of merit coupled with the approvals and criti- 
cisms of practical hog men, followed latterly by actual 
tests in the breeding, feeding and market pens, go far to 
establish a breed and type upon a sound business basis. 

Practically every breed has experienced a period of de- 
pression in general utility within the last generation or 
so, largely brought about by breeders and show men at- 
tempting to define and produce a more fanciful form 
than that which the practical hog producer found to be 
of better ideality and general utility. This type is some- 
times erroneously termed as the show yard type. Prop- 
erly speaking, such is " the fancy " or " boomer's " type, 
grown by the raiser who abuses and attempts to use the 
show ring awards and printer's ink to create popularity 

249 



250 SUCCESS WITH HOGS 

and make " easy, big money," in fact being in the game 
more for love of finance than of individual merit and 
breed. 

The true " show type " is that which possesses the 
highest ideality of general fitness and utility for the 
breeder, feeder and farmer to use as a means of ultimately 
fulfilling the market demands of packers and consumers 
of pork products. This means the type possessive of 
great scale with considerable refinement; possessive of a 
strong constitution, vigorous, high power of disease re- 
sistance, prolific and of a long line of heritage, which 
means their blood lines trace back strongly and many 
times to noted and prepotent ancestry. The intended 
show animals must possess marked evident quality and 
give promise to acquire the bloom or show yard finish 
at about the opening time of the fair where the animal 
is to be exhibited. 

FEEDING SHOW HOGS 

The fitting and feeding of hogs differs but little from 
that of ideal fattening. From personal practical experi- 
ence of a lifetime and from that of other most successful 
show men no certain fixed rule can be given by which 
to fit and feed all individuals and classes of show hogs. 

Boars are the most difficult to handle and properly 
fit, as most intended show boars are inclined to follow 
the bent of their natural usefulness, rather than resign- 
edly paying a fattening attention to food. Hence, after a 
boar reaches sexual maturity he becomes an individually 
complex problem to fit and feed for show. Broadly 
speaking, aged boars do best segregated in small in- 
dividual pasture lots provided with plenty of forage, water 
and shade. Corn, two and three times daily, with short 
slops and separated milk, night and morning, forms the 
basis of food. This should be balanced in both amount 



EXHIBITING SHOW HOGS 251 

and ratio as near ideal as possible to conform with the 
hog's appetite and need, slightly increasing the fatten- 
ing balance until practically on full force feed of 
corn. Milk besides being an appetizer builds bone, body 
and with a few eggs, tankage or oil meal coupled with 
succulent pasturage perfects the bloom finish. 

Daily exercise is most essential to keep the bone firm ; 
to lay flesh and fat evenly; to keep appetite, digestion, 
absorption and elimination perfect. The wind of the 
animal, carriage and style, disposition and tractability of 
handling in the show ring must be ideal. The latter are 
oftentimes the balancing points to decide close contests. 
To effect greediness and full appetite of yearling and 
aged boars, younger male pigs or barrows are fed with 
them. Yearling and senior yearling boars are more 
easily fitted and handled than aged boars, while those in- 
tended for under a year show if kept in bunches or of 
too close proximity to sows or if allowed to serve sows 
become " ranters," refusing to eat only a maintenance 
ration. Such individuals should be placed with barrows 
or discarded entirely. 

Not more than two or three fall boars should be fed 
together for show and then the ration from pighood 
should be of a high developing nature forming into a full 
fattening one. Milk or tankage or short slop in connec- 
tion with forage or pasturage should be supplied daily. 
The feeding of six months boars and gilts is but that of 
ideal pig feeding, — milks, shorts, tankage and pasturage 
with corn many times daily, never over feeding, coupled 
with ideal care, exercise and sanitary surroundings. 
It is not best to overfeed or crowd the corn ration until 
the pig is at least 4 months of age. The feeding of aged 
sows is perhaps the easiest as they are usually suckling 
brood sows of good appetites and capacity for foodstuffs. 
For September show they may be started as late as June, 



252 SUCCESS WITH HOGS 

while aged boars should be started in March or April. 

Yearling and senior yearling boars and sows generally 
do best started in April or May, while fall boars and 
sows, as well as six months pigs must be fed consistently 
from birth to show pen. When show boars and show 
sows are fed judiciously their worth as breeding animals 
is not impaired. 

The feeding of aged yearling and senior yearling sows 
demands pasture exercise, corn, shorts and tankage to 
bring the full fat bloom at fair time. They may be bred 
to farrow a few weeks later. The mineral balance of 
the ration must be correctly supplied. While milk, tank- 
age and forages supply considerable mineral matter, 
either may be over fed. The best method to properly 
balance in mineral is to provide access to a combination 
of wood ashes, charcoal, sulphur, ground lime stone, 
ground phosphate, rock and salt. A small amount of 
brown sugar or cane molasses mixed into the slops will 
prove appetizing and makes the food more palatable, 
especially to slow, hard feeders. Eggs and milk also 
serve the same purpose. 

Yearling and aged animals should shed their coat of 
hair and possess a new slick one a few weeks before fair 
time. Should any fail applications of skin softening oils 
may be used followed by washing the entire body with 
soap and water. The rubbing with corn cobs on scurvy, 
scaly spots and the free use of disinfectant oils with 
repeated washing will eventually effect a soft, healthy 
skin and a new slick coat. The feet of aged hogs require 
attention; the long hoofs and claws should be trimmed 
and soaked frequently in disinfectant oil. The hoofs 
will sometimes crack or become sore from objects em- 
bedded between the foot pads. The tusks of boar-s 
should be removed early during the feeding period. 

Should the coat be too hard or late in shedding with 



EXHIBITING SHOW HOGS 253 

ordinary aid, wallow holes of a thick clay mud or common 
mud with wood ashes added are used so that the hog may 
be plastered with a thick coat of mud. A few applica- 
tions usually shed the old hair. The practice of clipping 
is recommended only to trim up the rough edges about 
the head, ears and tail. Wherein the whole coat is notice- 
ably clipped, it is usually against the individual in show 
rings. 

The handling and shipping of hogs to the place of ex- 
hibition demands considerable foresight and care. Each 
animal should be provided with a crate and bedded with 
clean, wet sand. Plenty of water should be provided in 
the cars, with pails, sprinklers and spray pumps. Free 
ventilation should be arranged for each animal. Sow 
herds or bunches of young gilts may be turned loose in 
the ends of the cars. During the heat of the day water 
may be sprinkled frequently but not excessively and 
sparingly during the cool hours of the night to avoid 
colds and pneumonia. The feed en route should be light, 
with frequent drinks of water. Many a good show hog 
has been lost or died from an attack of pneumonia, 
brought on by careless shipping attention. 

Upon arrival at the fair grounds the hogs should be 
taken to the pens carefully and allowed to rest in cool, 
wet sand or hay bedding, for at least six or eight hours, 
with but a light feeding and watering, after which they 
may be given a slightly heavier feeding similar to that 
given at home, shghtly increasing at each feeding until 
that just prior to showing, when a full feeding of milk 
and slops should be given. 

All show hogs should be exercised while at the fair at 
least every night and morning by driving them about the 
same distance they were accustomed to while at home. 

Nearly every exhibitor has his own special hair dress- 
ing. The best and cleanest is made with a light parafine 



254 SUCCESS WITH HOGS 

lubricating oil cut with wood alcohol or gasoline with 
a small amount of some cresol as a disinfectant. Lamp 
black should never be added to any dressing nor heavy 
gumming oils used. 

The art of successfully exhibiting hogs depends largely 
upon good common sense. Deception rarely pays in the 
show ring. Every exhibitor should have his animals 
trained so he can handle them easily, with but little 
prompting from a cane or stick. Short, tightly made 
hurdles may be used for matured boars. At least two 
men should attend each animal, one directing the hog's 
movements, the other armed with a brush and sprinkling 
can keeping the animal polished properly between the 
periods of the judges' inspection. 

When the judge arrives to look the hog over all polish- 
ing should cease and the hog handled by the first at- 
tendant so that the judge may see all its good qualities 
without glaring, evident attempts to cover up its bad 
ones. In close decisions the judge should be allowed 
to handle the hog alone for a few minutes so that he may 
find either unseen good or bad points. 

Most successful showmen are ever alert to present the 
best front and generally take their medicine without 
" crabbing," while a few do get by with deception and 
underhand methods. But they soon lose caste with both 
judge and fellow breeders. 

All hogs intended for exhibition at fairs must be im- 
munized by the simultaneous treatment, as serum pro- 
vides only temporary immunity at the best. 

If the hogs are to be shown at other fairs their care 
and feeding becomes quite a problem, to keep appetite, 
consumption of food and show bloom near perfection. 
A close study of the hog's nature, providing sufficient 
exercise, proper kind and amount of feeding during each 
period, generally carries the individuals and herds through 



EXHIBITING SHOW HOGS 255 

in pink of condition. The proper show flesh should only 
be a high, fully rounded, breeding condition and it is an 
easy matter to reduce such animals to ideal breeding 
condition within a few weeks after arrival at home. 

They should be returned to former quarters wherein 
there should be plenty of pasturage or forage. Light 
feedings of milk and slops with little corn should be given, 
with free access to a mineral combination and plenty of 
pure water. They should be housed in warm, dry quar- 
ters every night and disinfectants used freely in quarters 
and on premises. They should be kept away from the 
other hogs of the farm for at least three weeks as a 
safeguard against possible infection. Over-fattened ani- 
mals may be reduced in a like manner within a few weeks' 
longer period. 



CHAPTER XLV 

JUDGING SWINE 

The real hog judge has acquired his fund of knowl- 
edge and ability to discern, compare and arrive at proper 
decisions almost infallibly from his many years of prac- 
tical experience as a breeder, feeder and exhibitor of 
swine. If this has been of a broad nature, coupled with 
considerable study of all breeding, feeding and market 
problems, such a man may be termed as qualified to judge 
hogs, and how well, depends largely upon the natural 
genius of the man, his proven success as a hog man and 
his sterling integrity, uninfluenced by friendship, blood 
lines or prejudices, ever passing his honest judgment con- 
sistently without fear or favor, regardless of pressure of 
influence or following criticisms. Judges often lose caste 
by attempting to cater to popularity, giving consolation 
ribbons, dividing equally as possible between prominent 
exhibitors, giving rank decisions to undeserving animals, 
or switching from one type to the other. The hog judge 
should be free of any serious suspicion of personal inter- 
est, financial or otherwise, in the winning of any certain 
individual or family. For these reasons alone, broad 
minded, long experienced breeders are recommended 
above all others, with packing house buyers and state 
farm instructors following. The selection of live stock 
auctioneers, newspaper representatives, or of any hog 
man identified with the boom of any individual or family, 
is disapproved of entirely. 

256 



JUDGING SWINE 257 

The hog judge naturally is human and errs accordingly, 
but when he judges with a clear conscience his decisions 
generally tend to the upbuilding of type and breed as well 
as confidence in the business, but when he permits his 
decisions to become perverted by outside influences, it 
creates a diversity of idea of type that retards and pre- 
vents progression and, lastly, destroys human confidence 
in fellowman, without which no type or breed can long 
exist. 

In the judging of lard type hogs the following cardinal 
points must be considered: 

First: That the individual be a good representative of the 

breed. 
Second : That it be of the recognized type. 
Third: That it possess size sufficient and in proper condition 

for age. 
Fourth: That the animal shows conformation of and evident 

signs of a breeding animal. 

^^^uv J^^* ^i ^^^ "°^ ^"y serious defect to disqualify, such as 

Dhndness, broken down feet, one-seeded, ruptured, swirly or 

cut m two with creases, etc. 
Sixth: That the individual possesses good health and evident 

vigor and vitality, not lazy. 
Seventh : That it be evidently an easy feeder and of fairly early 

maturity. 
Eighth: That the disposition be rather quiet and docile, but 

not excessively so. 
Ninth: The general style and carriage of the body should be 

free and graceful. 
Tenth : The general symmetry of all points. 

Following come the most essential points of excellence 
in order about as noted : 

Back and Loins — In show form these should be broad and full 
with a slight arch and connecting evenly with rump hams and 
shoulders without swag and creases. 

Sides and Hams — These with the back, contain the highest 
quality meats The hams should be of good breadth at top 
tull, long and deep, tapering down at hock, presenting a well 
rounded plump appearance, connecting evenly with all adjoining 
points, ike rump rounded and slopingly connecting between 



258 SUCCESS WITH HOGS 

back and ham. not too abrupt, being of same width and well 

filled at tail. . . , „ .. j £ a 

Sides and Belly — These should be full, smooth and of good 
depth with a well sprung rib at top and a straight we filled 
belly or underline at the bottom. The sides should fill to a 
straight edge from shoulder to ham. Good breeders, feeders and 
" doers " carry a good sized " bread basket " u a ( ,u 

Shoulder and Chest — The shoulder should be well fleshed, full, 
even and smooth, connecting evenly with back and sides, without 
deep creases or wrinkles in or between shoulder and connecting 
parts, tapering in width down to leg and chest. Boars should 
not have over developed shields. The chest should be broad and 
deep, showing good width between fore legs and good capacity 
for heart and lungs. ^ , 

Feet and Legs — The make up of the bone frame is very es- 
sential, a good idea of its construction is outwardly shown by the 
feet and legs. The legs should be of medium length and set 
straight under the four corners of the body, tapering s ight y 
down to foot. The bones of strong texture and of slightly 
rounded shape, without large joints or of coarse, flat, soft or 
weak construction. The feet should be fairly short, uniform in 
size with legs, pasterns short, and standing up on feet straight 
and square without the dewclaws pressing on the grounds loo 
large, long or too fine bones, crooked, knockkneed or broken 
down feet are highly objectionable if not disqualifying. 

Head and Neck — The general shape of the head should be of 
medium length and good width tapering from top and back down 
to a medium sized nose. The top or neck should be slightly 
arched, full, wide or slightly oval, connecting evenly with shoul- 
ders The ears of medium size set wide apart and controlled by 
animal. The eyes clear, full and set wide apart. The face 
slightly dished, rather plain and tapering uniformly down to the 
nose. The nose of medium size. . , ^ 

Jowl — Medium, full, smooth, firm and rounded without 
creases or fiabbiness, carrying fullness well back to shoulder 
and brisket. ,. . . , , ,. 

Tail — The tail should be of medium size tapering from butt 
to tip and equipped with a brush of medium length bristles. 
The tail should set neither too high nor too low on the rump 
and carried with style in a curve or twist. 

Coat and Color — The hair fine, straight, smooth and close 
lying, well distributed. The skin, healthy, smooth, free from 
wrinkles, creases or great thickness. Coarse, hristly. curly 
swirlv or too fine, thin, uneven hair is objectionable if not dis- 
qualifying. The color should be of conformity to breed withoiit 
evidence of atavism such as sandy, spotted or speckled with off 
colored hairs. 



CHAPTER XLVI 
THE BEST TIME TO MARKET HOGS 

Many hog men are content to follow the beaten paths 
of the crowd without much study of better methods, will- 
ingly accepting whatever be the financial returns of the 
common practice of marketing. 

The price of pork hogs is governed largely by the sup- 
ply and demand for the various pork products, whether it 
be for lard, bacon, hams or fresh pork, of which the 
fresh pork is by far the most important in its relation 
to the price paid for the hogs on the market. 

Fresh pork consists of pork loin, butts, spare ribs, 
trimmings for sausage, etc., which altogether make up 
about 20% of the live weight of the hog. These are 
highly perishable and must be used as soon as possible 
after cutting up the hog. Hams, bacon and shoulders, on 
the other hand, are usually cured and smoked and can 
be kept in good condition for a long period of time. Lard 
can also be kept in cold storage against future demand 
and market. 

The universal custom of pork producers is to 
plan that the biggest crop of pigs be farrowed in 
the spring season of the year, and given free access 
to a forage range during the summertime and finished on 
the feeding of new corn during the fall, ultimately mar- 
keting the bulk of them in a comparatively short period 
of time, during the winter and spring months. This 
course of procedure naturally has a depressing action 
upon the market as. the surplus piled up from the 

259 



26o SUCCESS WITH HOGS 

slaughter of these heavy receipts must be carried in cure 
by the packing houses until the demand and consumption 
will again overtake the supply. 

The demand for fresh pork is also entirely separate 
from the demand for cured meats, and after the heavy 
winter receipts of hogs have decreased, the demand for 
fresh pork will cause a sharp reaction in the hog market 
as this must be filled without a regard to the possible 
over-supply at the same time of the cured product. 

It is of common knowledge that after the first of July 
about 50 to 60% of the receipts of hogs consists of brood 
sows that are not suitable to be used for fresh meat 
trade, consequently there is a scarcity of hogs for fresh 
pork trade until the new crop of pigs begin to move dur- 
ing the late fall months. Hence, butcher hogs weighing 
from 200 to 250 pounds bring a good premium during the 
months of August, September and October and recom- 
mends the custom of raising two litters of pigs annually, 
especially a good crop of fall pigs that can be carried 
through the winter, finished on summer forage with corn 
and marketed during the months of August, September 
and October, which are the highest market months of the 
year. However, the available supply of marketable hogs 
now is annually highest during the months of December, 
January, February and March. These hogs for the most 
part are the bulk of the previous spring's pig crop, 
sprinkled with a few fattened-out brood sows. Then 
again, the natural season for fattening and finishing hogs 
is during the fall and early winter months, after the farm 
crops have matured and when the farmer has little else 
to do but to feed and tend to his live stock. 

The commencement of spring work and final market- 
ing of beef cattle along with the assessment time cleans 
up many hog yards during February and March. This 
oftentimes causes the " glut " of the market and decline 



THE BEST TIME TO MARKET HOGS 261 

of price that would pay for the taxes manyfold. With 
the real start of spring work, the shipments generally de- 
crease enough to give cause for a keener demand and 
consequent rise of prices during the latter part of March 
and in April, and many feeders are delayed by various 
causes in marketing their finished or heavy hogs during 
the months of March and April and sometimes May. 
This fact contributes largely to the heavy hogs not tak- 
ing an upward trend in unison with the mediums and 
lights until sometimes as late as June, diespite the fact 
that the summer packing demand for heavy hogs opens 
in March or April. 

The medium weights on the other hand are usually 
of good demand and price and the keenest to feel the ef- 
fect of supply and demand, but the light weights usually 
outsell them, especially during the high month of Sep- 
tember. This is mainly of interest to the shipper of 
fancy lean bacon hogs. 

While the medium and heavy weights prevail during 
the winter season, the medium and light weights usually 
predominate during the summer and early fall months. 
During the crop raising and harvesting periods there 
is a scarcity of finished hogs and a prevalence of light 
unmarketable pigs and of half-fattened discarded brood 
sows, which creates a keen demand for finished market 
hogs of any grade during July, August and Septem- 
ber. But the finishing of harvest and attending high 
prices brings a general clean-up of all the available 
market hogs in the country during September and Oc- 
tober, which is usually of a high per cent bf unfinished 
light and medium weight hogs, followed soon by old 
sows and soft new corn fed hogs. The number and 
quality of these bears the market daily down tb lower 
levels, until midwinter, when the flood of finished hogs 
once more reaches its height. 



262 SUCCESS WITH HOGS 

The best plan of procedure is to breed, develop and 
fatten hogs for market in a continuous rotation, arrang- 
ing that the spring pig crop be farrowed early in the sea- 
son during January or February and the fall crop during 
August, which, with good care and feed, should reach 
the market in good finished condition and bring the high- 
est market prices. 

The common practice of waiting for the maturing of 
new corn to fatten the spring pig crop causes them to 
reach the market during the lowest months of the year. 
If the feeder cannot arrange for earlier farrowing or 
for force feeding of his spring pigs, it may be advisable 
to let the pigs come later in April, May or June and grow 
them on forages and finish with com for the next year 
late spring and early summer markets. 

Fall pigs can be given a good start while green forage 
lasts and be cared for and fed so they will also reach the 
high market of early summer, or carried roughly through 
the winter and finished on pasturage and grains for the 
high months of August and September. 

The practice of waiting for higher markets with fin- 
ished hogs is rarely profitable, it being better to sell when 
ready, and start a new bunch on feed. Neither is the 
practice of long development profitable unless the hogs 
have forage in abundance and keep thriving without 
stunting or other serious setbacks. The most gratifying 
results usually attend short high feedings, after the cheap 
developing period, and being ready for the high markets 
annually with a crop of finished porkers. 
■ In conclusion, it is better to arrange to produce and 
market hogs at around 250 pounds weight in the shortest 
time possible in accordance to local environments and 
condition. This policy will prove the most practical and 
profitable to follow in pork production. 



CHAPTER XLVII 
THE MARKETING OF SWINE 

Hogs primarily are produced for monetary returns. 
To this end eventually the breeding herd arrives in the 
market along with the fat hogs. 

The manner or system of marketing varies widely. 
Perhaps the best rule of procedure is to not always fol- 
low the crowd; breed many sows when the crowd hesi- 
tates, breed a normal number when the crowd is hog 
crazy, breed early when they breed late, breed for fall 
pigs when they question the advisability, feed for early 
market when they plan to feed for late, buy hogs when 
the crowd wants to sell, and sell hogs when they rush to 
buy. 

Hogs are marketed either to the local butchers or 
packers or shipped to large live stock markets, where they 
are slaughtered in large packing houses, or reshipped to 
other markets for slaughter. They are either consigned 
by the producers or sold to the country buyer or shipper, 
who consigns them to some commission firm doing busi- 
ness at a central live stock market. The hogs are some- 
times consigned direct to the packers, but this practice if 
adopted in general would eliminate much competition and 
eventually leave the price largely to the generosity of 
the packer. 

The live stock commission firms do either a selling or 
buying business, and have fixed charges for their services 
rendered based on the individual or carload. They per- 

263 



264 SUCCESS WITH HOGS 

form all the duties as the owner's agent faithfully and 
well, tending to the yarding, feeding, selling, weighing, 
paying the freight and all other charges, guaranteeing and 
remitting the net proceeds, also furnishing and advising 
the producer of the market supply and demand through- 
out the entire year, besides securing or personally advanc- 
ing financial assistance to handle live stock production 
operations of other range or feed lots. 

The manner and routine of hauling hogs to the ship- 
ping station and care during transit together with that 
of their care and routine of handling, feeding and selling 
is of common knowledge to most hog producers. The 
best methods to follow are those that have been found 
most practical and successful without attempting to ex- 
periment with new ideas. This means to handle the hogs 
quietly and carefully, keeping their temperature as near 
normal as possible, feeding very little for at least twelve 
hours before loading, and to ship them in a car bedded 
with sand during the summertime, and with wheat or rye 
straw during the wintertime. 

Manure and kindred material are heating and usually 
give the hog a dirty appearance, which may take five 
or ten cents per hundred off the market returns. The 
car should not be overloaded with either number or 
weight, or underloaded. The proper way is just suffi- 
cient, so that the hogs will cushion against each other dur^ 
ing the switching and handling of the cars. 

During extremely hot weather it is well for a man to 
accompany the shipment, so that the hogs may be given 
water and prevented from piling up or fighting, which 
usually occurs when strange bunches of hogs are shipped 
together, or when in an excitable state caused by rough 
handling. 

The practice of filling the hogs with food substances 
and watfer before weighing them to the shipper or just 



THE MARKETING OF SWINE 265 

before being weighed at the stock yards has but few 
commendable features. A hog to ship well or to kill out 
well should have but little food for several hours pre- 
vious ; then again, the overfeeding both at home and at 
the stock yards, as it is commonly practiced, sets up di- 
gestive disturbances which cause fever to arise in the 
animal. This is especially true of stock or light weight 
hogs when over-fed on corn or other such heating foods, 
or irritating substances. This practice also makes a 
waste of thousands of dollars of foodstuflfs daily in 
practically every central live stock market, and no doubt 
affects the character of the pork products of many hogs. 

This practice should be forbidden in the interest of 
health and conservation. The feeding for all animals in- 
tended for market and slaughter should be just sufficient 
for the maintenance of life, with free access to water, 
for at least twenty- four to forty-eight hours previous to 
shipping. It is believed that the packers would readily 
pay enough more for such hogs to make up for the lack 
of " fill." 

Besides the packing house buyers at every live stock 
market are the speculators who make a business of buy- 
ing and selling hogs. To a certain extent the speculator 
makes competition more keen, the market more stable, and 
as he has varied outlets for his purchases to many small 
independent packers, the speculator is oftentimes the life 
of the market. While the speculator is commonly classed 
as a useless middle man and charged with taking a profit 
which he has not rightfully earned, a studied resume of 
his Operations, especially in the hog business, proves 
to the contrary in the majority of instances. The specu- 
lator usually makes his profit by buying hogs of various 
colors and grades, cheaply, and sorting them best for 
color, weights and grades, and then selling them accord- 
ingly for the highest price obtainable from his many cus- 



266 SUCCESS WITH HOGS 

tomers. In this manner of procedure, he can often sort 
out loads at lo^ to 25^ per cwt. profit, from the fact that 
he knows and can supply each customer with his own 
peculiar and different grades of hogs. While a few 
speculators are credited with making much money, the 
majority, as in most other lines of business, make but 
a good living, and all face a big loss many times through- 
out the year. 



CHAPTER XLVIII 
DISPOSAL OF DEAD HOGS 

The disposition of dead hogs is of the utmost impor- 
tance to all hog raisers. Carcasses or parts of tliem 
should never lie exposed on the premises, regardless of 
the cause or nature of the hog's death. The practice of 
hauling dead hogs to the back of the farm, throwing them 
in streams or in fields, should be termed as a criminal 
act. 

The practice of half-way burying them is but little bet- 
ter, for no matter how deeply hogs are buried, there is 
danger of animals, such as dogs, wolves, rodents, etc., 
bringing parts of the carcasses to the surface, and then, 
too, the act of burying scatters germs from the bottom of 
the pit up to the last shovel of earth thrown to fill the 
grave. Instances of infection have occurred by man or 
animal walking close to or over such burying places, as 
worms and insects may bring the germs to the surface. 

The only sure way of destroying all germ life and in- 
suring protection against infection is to thoroughly burn 
all carcasses to a cinder ash. However, hogs may be 
buried in pits 5 or 6 ft. deep, with quicklime dumped 
freely in the hole over the carcass and scattered over the 
mound and close proximity. This practically assures de- 
struction of germs and protection. 

To burn the carcasses of hogs, the best plan is to dig a 
trench about 16 inches wide and of the same depth. The 
length can be made to accommodate the number of hogs 

267 



268 SUCCESS WITH HOGS 

to be burned at a time. Iron bars should be placed cross- 
wise of the trench every 6 or 8 inches to support the 
hog. The hog should be placed on one side or back 
lengthwise within the trench, and its body slashed or 
scarified with a knife or axe, to allow the heat to reach 
the fats, which will run into the fire and aid in consuming 
the animal. The fire can be built in the bottom of the 
trench with cobs, kindling and wood, and rarely needs 
replenishing, once under good headway. The hog man 
should see that all parts are thoroughly burned as germs 
may survive in unburnt portions. 



THE END 



MAKING THE FARM PAY 

By C. C. Bowsfield 

This very important book tells how to get the biggest 
returns frpm the soil and make farm life more attractive 
and successful. 

Farming opportunities, the marketing of produce, the 
raising of vegetables, fruit and poultry, dairy products, 
and all phases of agriculture are discussed by an expert. 

It gets down to the bed rock of farming. — Boston Advertiser. 
The book is packed with new, practical, money-making ideas. — 
St. Louis Times. 

Of immense value to the farmer in any part of America. — Port- 
land (Ore.) Journal. 

The farmer's best friend. It will make any farmer make his 
farm pay. — The Journal of Education, Boston. 

Full of useful information, with every phase of farming dis- 
cussed with commendable clearness. — Mail and Empire, Toronto. 

A book that every city man ought to read and by which every 
country man would profit. — New York American. 

An immense amount of information for those who intend to 
take up farming as well as for the farmer. — The American Culti- 
vator, Boston. 

Full of sensible advice. The author avoids exaggeration and 
shows he has given the subject his best thought. The book is 
cheap only in price — in that it certainly is cheap. — Jacksonville 
(Fla.) Times Union. 

315 Pages. Cloth. Price, $1.25; by Mail, $1.35 

Forbes & Co., 443 S. IDearbom St., Chicago 



SUCCESS WITH HENS 

By Robert Joos 

A complete guide to poultry raising that thoroughly 
covers the subject by an expert. It is clear, practical 
and up to date. 

The fifty-five chapters give full directions for the 
hatching and brooding of chickens, incubation, feeding 
and housing, increasing the egg supply, cure of diseases, 
the marketing of eggs and fowls and everything pertain- 
ing to the care of hens. 

Nothing is given but the best methods and only those 
which have been proved by the experience of successful 
poultry keepers. The small and large poultryman, the 
beginner and the experienced, will find this book indis- 
pensable. It will reduce losses and increase profits. 

SOME OF THE CHAPTERS 

Method to Be Used Development of Chicks 

Starting in Spring Feeding the Growing Stock 

Starting in Fall Building Up a Laying Strain 

Early Hatching Winter Egg Production 

Early Fertility Why Hens Don't Lay 

Late Hatching Marketing and Grading Eggs 

Convenient Equipment Fattening — Killing — Marketing 

Artificial Incubation Causes of Disease 

" The best reading matter for the poultryman we have ever 
read. It reads like a story and is full of good, sensible truths. 
One chapter is worth more than the price of the book. We un- 
hesitatingly recommend it to the amateur or experienced poultry 
raiser as it covers the poultry business from start to finish." — 
Pacific Poultrycraft. 

Price, $1.25; by Mail, $1.35 

Forbes & Co., 443 S. Dearborn St., Chicago 



S 



W99 



